Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

Rinse and gently scrub 2 medium beets, then individually wrap them in foil.

Step 3

Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.

Step 4

Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

Step 5

In a medium-sized bowl, whisk together the beet puree, eggs, Truvia, vanilla extract and butter flavor.

Step 6

Whisk in the coconut flour, then the brown rice protein powder, then the baking powder.  Last, whisk in the vinegar.

Step 7

Heat your rotating waffle iron to medium heat and spray with cooking spray.

Step 8

When the iron is hot, scoop half of the batter onto the iron and spread out slightly. Cook for 1 minute, rotate the iron, then cook for 1 minute on the opposite side. Rotate the iron back upright and carefully remove the waffle (the waffles are slightly delicate, so it's easiest to take out ¼ of the waffle at a time using a large fork on either side to bring it out).

Step 9

Spray the waffle iron with cooking spray and cook the next waffle.

Step 10

In a small bowl, whisk together the Neufchâtel, yogurt and Truvia. Scoop into a piping bag and drizzle over the waffles.  Serve with mini dark chocolate chips, strawberries, raspberries, or forks alone. Enjoy!