Bring a small pan of water to the boil. Chop the beetroot into 8 pieces and add to a colander. Position the colander over the boiling water, turn it down to a simmer and cover the beetroot with a lid, leaving it to steam for 20 minutes or until tender when pierced with a knife. Place on a plate and leave to cool. Chop into smaller pieces once cool.
Make a cup of green tea with the tea bag and 250ml boiling water. Leave to cool. Add the green tea to the blender along with the fresh orange juice, ginger and beetroot. Blitz until smooth. Add the blueberries and blitz again until smooth. Pour into glasses and garnish with a wedge of orange to serve.