1/2 inch piece of ginger, peeled and diced (or 1/2 tbsp ginger paste)
2 tbsp honey (or maple syrup for vegan)
1/4 tsp salt
1/2 cup water
Preheat oven to 400° F. Wash and scrub beets. Wrap individually in foil and roast until soft, 45 minutes to an hour.
Meanwhile, wash strawberries and remove stems. Cut in half and spread over a rimmed baking sheet lined with parchment or a silicone baking mat. Roast for 15 minutes.
Once beets are done, allow to cool slightly before handling, then cut off any remaining stems. Quarter and place in a blender or food processor with cooled strawberries (and any liquid), ginger, honey, salt and water. Blend on high until smooth.
Pour mixture into a loaf pan or other freezer-safe container. Freeze until slightly firm, about 4 hours or overnight. Allow to thaw for 45 minutes to an hour before scooping if you freeze it overnight. Enjoy!