Using a stand mixer with paddle attachment, beat the cream cheese and butter together on medium speed until smooth.
Add the icing sugar. Mix for 2 minutes.
Add the vanilla.
Beat on high speed for 2 more minutes.
Preheat and oven to 175 *
Juice the beetroot in a juicer.
In a saucepan reduce the juice by half on height heat and set aside to cool down.
To get the amount of juice that you need for the cake, you will need about 6 medium or large beet root.
Cream the butter and sugar in a clean mixer.
When incorporated together, add the eggs one at the time. Allow time between each egg for the mix to emulsify back together.
In a separate bowl, mix the buttermilk, lemon juice and rice wine vinegar before adding it to the mixer with the butter.
Mix for 2 minutes.
Sift the dry ingredients into a bowl.
Pour in the beetroot juice gradually and fold with a spatula or spoon.
Scrape the batter into a piping bag and fill up 2/3 of your baking tray or cupcake moulds.
Bake for approximately 15 min.
Let the cake cool down after cooked and decorate with the icing and fresh fruit.
«If you don't have a juicer to juice your beet root, cut it in small pieces and add to a food processor or grater and let it rest on a strainer until all the juice comes out. »