1¼ cups almond milk (coconut and cashew milk work well, too!)
1 medium cooked beet, skin removed*
¼ teaspoon cinnamon
1 teaspoon grated fresh ginger root (or ¼ teaspoon dried)
2 teaspoons coconut oil (for maximum nutrient absorption)
splash of vanilla
2 teaspoons maple syrup (or sweetener of choice to taste)

Note:

Add one date during the blending process in place of the maple syrup

*Cook the beet ahead of time (and make extra for the next day!) by placing in a pot with enough water to cover. Bring to a boil, reduce heat, and simmer until tender for about 40 minutes or until the beets can be pierced with a fork. Drain the water, then rinse the beets under cold water. Once cooled, the skin can be easily removed.