When I was the pastry chef at Dovetail, known for its vegetable-focused menu, I always enjoyed finding ways to incorporate those veggies into my desserts. After reading the history of the red velvet cake, and how beet juice was used to color the batter, I developed this beet red velvet cake. After about 12 test batches, I came upon the perfect combo of classic red velvet flavor with the elegant depth and earthiness of roasted baby red beets. You get the same vibrant color with zero yucky food coloring! The tangy cream cheese frosting pairs beautifully with the beets, and the cake is finished with some crispy baby beet chips.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.