Blend the beet and mix with the bread dough. Add the flour gradually until the mixture is elastic and not sticky. The amount of flour needed will depend on the initial consistency of bread dough and the size of beet.
Roll out the dough and cut into 3-4 mm discs of 7-8 cm in diameter.
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Bake in preheated 200° C (392 F) oven for 10-15 minutes, until they start to brown.
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Prick the crackers with a fork.
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Spread some cream cheese on the crackers and garnish with sunflower seeds.
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Place the crackers on a baking sheet and brush with milk.
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