Preheat oven to 400° F. Roast beets until tender- about 25-35 minutes. Remove from oven and allow to cool.
Preheat oven to 350° F. Slip the skins from the roasted beets. Chop them into small pieces, by hand or in a food processor.
In a blender puree the oil, honey, eggs, orange zest and vanilla. Measure 1 cup of the chopped beets and add to the blender. Puree until smooth. Pour into a large bowl.
Whisk the flour, baking powder and salt in a separate bowl. Add the dry ingredients and beat with the whisk for at least a minute.
Drop by tablespoons onto silicone baking mat or parchment-lined baking sheets.
Bake about 10 minutes, until the center of a cookie springs back when touched with a finger. Cool. Remove from the baking sheet with a spatula.
Make the Chocolate Honey Glaze by placing the chocolate, oil and honey in the top of a double boiler, over gently boiling water; the upper pan should not touch the water.
When the chocolate is almost melted, remove from the heat. Whisk gently until the oil and chocolate are incorporated. Cool until spreadable but not cold.
Spread a teaspoon or so of Chocolate Honey Glaze on top of each cookie.