Wrap the beet in foil. Roast the beet for one hour, or until tender when pierced with the point of a sharp knife. Allow the roasted beet to cool, and remove the peel with a vegetable peeler. Cut the beet into 1-inch pieces.

Place the blackberries, sugar, and water in a small pot and cook over medium-low heat, stirring, until the fruit has broken down and the mixture has a syrup consistency. Continue to cook until thickened, about 5 minutes.

In a separate bowl, combine the buttermilk, egg, and vanilla. Whisk together until smooth.

Stir in the melted butter, taking care not to overwork the batter (it should be somewhat lumpy).

Divide the batter equally between 4 smaller bowls. Stir 1 tablespoon of the blackberry-beet mixture into one of the bowls. Stir 2 tablespoons of the blackberry-beet mixture into another one of the bowls. Stir 3 tablespoons of the blackberry-beet mixture into another one of the bowls, and 1/4 cup of the blackberry-beet mixture into the last bowl.

Place 1/4 cup of each of the batters into each of the 4 wells of the Waffle Baker, then flip and repeat on the other side. Bake the waffles for 2 minutes 45 seconds, then transfer to a wire rack to cool completely.

Arrange waffles in a stack starting with the deepest pink color, fading up to the lightest at the top of the stack.

Top with maple syrup and/or powdered sugar, and garnish with whipped cream and fresh blackberries.