4.67 from 3 votes
Anti-Inflammatory Smoothie with beets, turmeric, ginger, and strawberries
Anti-Inflammatory Smoothie
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Author: Julia
  • 2/3 cup beet roasted, chopped and frozen
  • 2 cups ripe strawberries chopped and frozen
  • 1 teaspoon fresh turmeric peeled and grated
  • 1 teaspoon fresh ginger peeled and grated
  • 1 cup unsweetened almond milk
  • ½ cup orange juice
Options for serving:
  1. 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.
  2. 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.
  3. Add all ingredients to a blender and blend until completely smooth.
  4. Serve with full-fat coconut milk and goji berries.