I found this recipe a while ago, but I haven't had a chance to make it until now. Since I've been baking up a storm through the storm (winds raging outside, lots of rain, but we still have power - so far), I had time!
Mine didn't turn as lovely red in color as the original recipe - I think this is because I didn't use orange cheddar, but extra sharp Cabot cheddar instead. So... I remain convinced that while my crackers are more of a pale pink/orange color than the original recipe's lovely red, they have the wonderful benefit of having Cabot Cheddar in them!
I made my crackers round with scalloped edges like Ritz crackers, and poked some holes in them before baking because they puff up.
They really are totally wonderful, and very easy. I used canned beets and measured out 2 oz of the puree (about 1/4 c). I bet it would be better with fresh beets, but that's all I had. I made about 47 crackers, and they end up being about 35 calories and 2 g of carbs a piece.