Preheat your oven to 400°F (200°C). Rinse the medium beets thoroughly under running water and place them in a baking pan with an inch of water. Cover tightly with foil and roast for 45 minutes to an hour, or until they are fork-tender.

After the roasted beets have cooled enough to handle, peel away the skin and cut them into small pieces. Transfer these pieces into a blender or food processor and puree until smooth, measuring out 2 cups for the Chocolate Beet Cake.

Lower the oven temperature to 375°F (190°C). Grease a Bundt pan generously with cooking spray or oil, then lightly dust it with flour.

In a medium bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and kosher salt. Set this mixture aside for later use in the batter.

In a double boiler or a microwave-safe bowl, melt the unsweetened chocolate with ¼ cup of canola oil until smooth and glossy, then set aside to cool slightly.

In a large mixing bowl, beat the eggs and granulated sugar together until fluffy and pale. Gradually add the remaining canola oil, plain non-fat Greek yogurt, vanilla extract, melted chocolate, and beet puree, mixing until well combined.

Gently fold the prepared dry ingredients into the wet mixture. Pour the batter into the prepared Bundt pan, spreading it evenly.

Slide the Bundt pan into your preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

Once baked, allow the Chocolate Beet Cake to cool in the pan for about 30 minutes. Carefully invert the cake onto a wire rack to cool completely.

In a mixing bowl, beat together the reduced fat cream cheese and powdered sugar until smooth. Add milk and vanilla extract to adjust the consistency.

Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top.