Just in time for the holidays, a breakfast or snack fit for the most festive of families Preparation: To roast beets, cut off the stems and bottoms and then cut in half lengthwise. Rub the skin with olive oil and bake at 325 degrees for 40 minutes or until easily pierced with a fork. Let cool and remove skin before adding to smoothie. Beets can stay good for 5 - 7 days after roasting when kept in a airtight container in your refrigerator! Ingredients: 1 large, ripe banana, frozen or fresh 5 strawberries, frozen or fresh 1 medium beet, roasted and peeled 1 cup of your favorite milk (low-fat dairy, almond or coconut work great!) 1 teaspoon of honey, if desired Blend together! If using fresh fruit, add a few cubes of ice. For a more filling smoothie, try adding 1/4 cup of instant oats or non-fat greek yogurt. Be sure to increase your liquid a bit as well.