Peel and dice the beet into 1/2 inch cubes. Drizzle with 1 Tbsp water and place in an aluminum foil pouch. Cook for 30 minutes at 400 degrees F, or until fork tender. Allow roasted beet to cool.
In a blender, mix beets, strawberries, banana, yogurt, and milk as needed to get things moving.
Notes
*This smoothie is best when at least one of the fruits is frozen, which adds frostiness without watering it down with plain ice.