Preheat the oven to 400 degrees Fahrenheit.

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

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.

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.

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

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

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

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).

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

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!