Start by roasting or steaming your beet. I chop my beets into ½” pieces, wrap them in foil, and bake them in the oven for 45 to 50 minutes at 400 degrees. You can also chop the beet in half and steam it for 15 to 20 minutes or until it’s soft when poked with a fork.
Once your beet is cooked, allow it to cool, then freeze it for at least two hours. You only need 2/3 cup, so you may have extra roasted beet, which you can use for your salads.
As an alternative, you can allow the beet to cool to room temperature and add ice to the smoothie if you don't want to take the time to freeze the beet.
Add all remaining ingredients into a blender: the frozen strawberries, turmeric, ginger, almond milk, and orange juice.
Blend on high until completely smooth. You may need to stop and scrape down the sides of the blender to ensure all ingredients are fully combined.
Once the mixture is smooth and creamy, taste it to see if it needs any adjustments. You can add more orange juice for sweetness or even a scoop of protein powder for an extra boost.
Pour the smoothie into a glass and enjoy immediately! If you’d like, you can top it with fun ingredients like goji berries, hemp seeds, raw cashews, or even a sprinkle of cacao nibs.
For a decorative touch, consider garnishing with a slice of fresh fruit on the rim of your glass.
Lastly, don’t forget to share your beautiful creation with your friends and family; they’ll be just as impressed with the taste as they are with the presentation!
