Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth.
Place flour in a bowl. Add beet mixture and mix thoroughly. If dough is too dry, add a few drops of water. If dough is too sticky, add in a small amount of flour.
Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface. Keep remaining dough covered.
Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry.
Heat 5 quarts of water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain.