1/2cupstrawberry yogurtor dairy-free alternative, 120 g
Splash of milkas needed
Roast: Preheat oven to 400 degrees F (204 C). Trim, peel, and chop beets into ½ inch cubes. Drizzle with 1 Tbsp water and place in on aluminum foil, fashioning the foil into a sealed pouch. Cook for 40 minutes, or until fork-tender.
Blend: Allow roasted beet to cool. Blend together all ingredients, adding more honey to suit your taste, and a splash of milk if needed to get things moving.
*Use at least 1 frozen fruit to make this smoothie frosty cold (otherwise, add in a handful of ice).