Vivacious red beets make this drink dynamite, and the betaine substance found in beets provides plenty of strong anti-inflammatory properties.
Ingredients
Serves 2
3⁄4 cup steamed red beets
2 cups raspberries
1 cup coconut milk
1 teaspoon turmeric
1 teaspoon ground ginger
1 tablespoon virgin coconut oil
1⁄4 cup water
Oven-roasting beets will increase their sweetness. Clean and cut beets into 1⁄2"-thick slices, place on an aluminum-covered baking sheet, and lightly coat with coconut oil. Cover with aluminum foil and bake at 425°F for 60–90 minutes, until tender to a fork. Remove and allow to cool. After cooling, remove skins.
Add all the ingredients to a blender and blend until the desired consistency is reached.