Beet root possess widespread use in many traditional dishes, whereas its consumption has many highly health and therapeutic benefits to a human body attributed to its high content of phytochemical compounds and high antioxidant properties. The objectives of this study was to assess the potential therapeutic effects of beet root pomace powder (BRPP) on nephropathy induced by gentamicin in diabetic rats and study its application in cakes to utilization of it. Thirty adult male albino rats were randomly divided into two main groups and fed on standard diet. Group I: negative control (6 rats) and group II: nephropathy diabetic rats (24 rats) were given a single dose via intraperitoneal injection of 65 mg / kg body weight of streptozotocin (STZ). Then, Nephropathy was induced in diabetic rats via intraperitoneally injection daily of gentamicin (GM) 85 mg / kg body weight for 8 days. Nephropathy diabetic rats group were divided into four subgroups (6 rats each) as follow: First (positive control group), second, third and fourth group received standard diet + 2.5, 5 and 7.5 % of dried BRPP, respectively for 60 days. The results showed that BRPP contained (416.2 mg gallic acid/100 g) total phenolics, (31.3 mg catchin/100 g) flavonoids, (29.2 mg/100 g) β. carotene, (2.91 mg/100 g) ascorbic acid, (166.5 mg/100 g) betalain and had (42.87%) of antioxidant activity. Injection the rats with streptozotocin and gentamicin resulted in elevation in blood and urine glucose levels, lipid profile, kidney functions in the serum and MDA levels with a reduction in the activity of GSH.px, SOD and CAT in kidney tissues and serum insulin levels. Moreover, feeding nephropathy diabetic rats on a daily diet containing BRPP at 5 and 7.5% of standard diet for 60 days produced a marked reduction in the serum levels of blood and urine glucose, lipid profile, kidney function and MDA levels as well as elevation in the activity of GSH.px, SOD and CAT and serum insulin levels compared to the positive control group. Supplemented rats diet with 7.5% of BRPP was more effective in improving the previous parameters. Sensory evaluation of cakes prepared with 7.5% of BRPP showed the better properties in appearance, taste, texture, compressibility, colour and over all acceptability compared with the control and cakes prepared with 2.5 and 5% of BRPP. The study concluded that BRPP has hypoglycemic potent effects and improve renal damage induced by gentamicin in diabetic rats. So, it is advice to add BRPP to bakery products and consume daily for kidney patients.