Preheat oven to 425 degrees.
Cut off the beet bulb and peel it. Your hands WILL get pink!
Put the beet in a baking dish and top it with 1 tsp of coconut oil. Roast it in the oven for 45 minutes, then let it cool. You can speed up the cooling process by putting it in the fridge or even the freezer for a few minutes.
Combine the roasted beet, the strawberries, the organic strawberry jam, the coconut sugar, olive oil, and the vanilla extract in a high powered blender. Blend until smooth. Pour the mixture into a medium mixing bowl.
Add in the dry ingredients to the blended mixture: flour, sea salt, and chocolate chips. Stir until mixed completely.
Put the dough in the fridge for 30 minutes, then take it out and roll 1.5 inch balls.
Enjoy! And store any leftovers in the fridge for up to 3 days, or the freezer for up to a month.