Place 500 g of the water into mixing bowl. Place Varoma dish into position and weigh beetroot into it. Secure Varoma lid and steam 20-30 min/Varoma/speed 2 or until beetroots are completely soft. Remove Varoma and set aside. Discard cooking liquid.
Preheat oven to 180°C. Grease a 12-hole muffin tray with oil spray or line with cupcake liners.
Place strawberries into mixing bowl and chop 1 sec/speed 4. Place strawberries in a bowl and set aside.
Place cooked beetroots into mixing bowl and blend 30 sec/speed 4 or until smooth. Scrape down sides of mixing bowl with spatula.
Add all remaining ingredients, except chopped strawberries, then mix 5 sec/speed 4. Add reserved chopped strawberries and fold into mixture with aid of spatula. Divide batter into prepared tray. Decorate with sliced strawberry and bake for 20 minutes (180°C), or until a wooden skewer inserted into the centre of the muffin comes out clean. Cool muffins in the tray for 5 minutes, then turn out onto a wire rack to cool completely before serving (see Tips).