Preheat the oven to 350 degrees F. Grease a bundt pan.

Fill a pot with water and bring to a boil. Add the beets and boil 20 minutes. Drain and allow to cool. Use a vegetable peeler to remove the beet skin, then chop. Pour into a large bowl.

Add the applesauce to the beets and use an immersion blender to puree.

In a separate bowl, combine the sugar, oil, yogurt, eggs, and vanilla. Cream until smooth. Add the rest of the ingredients, except the chocolate chips, stirring to blend well.

Pour the flour mixture into the beet mixture, beating until just blended.

Pour half the batter into the prepared bundt pan. Sprinkle the chocolate chips on top of the batter in the pan, then pour the remaining batter over the top of the chips.

Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.