To roast the beet(s), place the scrubbed & clean beet(s) in a piece of tin foil (each) then drizzle a bit of olive oil on top; wrap the beet well in the foil.
Place the wrapped beet(s) in a baking dish and into the preheated oven at 350 degrees for an hour.
Let them cool, peel, and store in a sealed container in the fridge.
To make the smoothie, add the strawberries, raspberries, roasted beet, banana, Greek yogurt, ice, and almond milk together in a blender.
Blend with a high powered blender until smooth and creamy.