Combine half the water (3/4 cup) with gelatin in a large mixing bowl. Whisk until just mixed and then let sit.

Meanwhile, bring remaining half water (3/4 cup) and honey to a boil in a pan on the stove. Watch the temperature, because honey boils over easily. Turn it low once you hit a rolling boil, set a timer for 8 minutes, and stir frequently to prevent burning.

Prepare two 9x13 dishes with parchment paper (use something like bar pans or casserole dishes - as long as it has a lip on the edge and isn't totally flat like a cookie sheet).

Slowly pour honey mixture into gelatin, while mixing (I use a hand mixer for this; something like a KitchenAid mixer would be even easier).

Once all honey is added in, add vanilla, beet powder and peppermint oil. Do this quickly, because you want to get back to mixing right away.

Continue to mix for 10-15 minutes, just until soft peaks form. Note that if you over mix and get to stiffer peaks, it will be hard to spread out nicely in your pans.

Pour half of the mixture onto each pan and use a spatula to smooth it out as evenly as possible. Ideally each pan will have a layer of marshmallow about an inch thick. This picture makes it look thicker than it is - it really is only about an inch thick. (And note that I got a bit distracted with kids/photos during this time and did NOT pour mine fast enough, which is why I couldn't get it smooth in the pans. The quicker you get the mixture poured and spread out, the smoother and better it will look.)

Let sit at least 4 hours, but overnight is even better.

Use a light dusting of arrowroot or tapioca powder to help you cut. I like using a pizza cutter best. I create long, thin strips, and then put several strips together to slice them into one inch pieces. The powder dusting helps it not stick to your pizza cutter (or knife), and also not stick to each other once in a bowl or bag.