Photo by Leslie KellyEat your beets! Revel’s ridiculously good Red Velvet cheesecake will turn haters into lovers.That’s right, those are diced beets on top of the adorable dessert from Revel’s brilliant pastry chef Anna Ivers. Sounds strange, but tastes incredible.What makes this such a treat, though, is that beets aren’t just the garnish. They’re the driving force that colors the swirly part of this crazy creative meal-ender. Instead of dumping a bottle of red food coloring into the velvety filling, it gets its blushing hue au naturel. This dessert might finally be the thing to turn beet haters into lovers, the veggie’s rooty earthiness tempered by a partnership with creamy cheese goodness. It’s actually kind of a miracle that I even stuck my spoon in this sweet. Whenever I eat at Revel, I’m too busy stuffing my piehole with savories. I love every damn thing I’ve ever had on this ever-changing menu and last week’s lunch was no exception: squid and garbanzo bean pancake, shrimp and pork dumpling, the Nicoise salad with smoked potatoes. My friend and I probably could have stopped there, but we couldn’t resist trying the braised oxtail with slurpy noodles. Freaking heaven!We were sitting at the counter, watching the crackerjack crew plate, and wanting even more of the gorgeous food we watching coming off the line. But no. We are not gluttons! Wait. What’s that? Isn’t it pretty? Red Velvet Cheesecake?Well, let’s share one. I’ll just have a bite. Oh, that’s so good. And one bite leads to another and another. But beets are good for you, right? So it’s just the “healthy” kind of dessert for January. And then, just like that, the Red Velvet Cheesecake with beets on top and a nutty crumble so it’s also gluten-free, was gone. Will definitely be back for seconds. Maybe I’ll even order dessert first!

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