Grease one 22x33cm cake tin. Preheat oven to 180 degrees C.
Sprinkle lemon juice over beetroot, set aside.
Combine flour, salt, bi-carb soda, white sugar, cocoa, melted butter, eggs, honey, milk and vanilla in a large mixing bowl. Stir in beetroot. Beat 2 minutes at medium speed of mixer. Pour into prepared cake tin.
Bake at 180 degrees C for about 40 minutes. Cool and ice.
Icing: Combine cream and cream cheese, vanilla and salt. Add icing sugar then beat until fluffy. Spread on cake.