Roast the beets. Preheat oven to 375°F. Place candy beets on a square of aluminum foil. Drizzle with a little canola oil, then wrap the foil tightly around the beets. Cook beets in the oven until an inserted knife meets little resistance (25 – 35 minutes). Remove from the oven and set aside to cool.
Prepare the beets. Once the beets are cool enough to handle, rub the skin off using a paper towel. You can also use a spoon to gently scrape off any skin. Discard skins. Rough chop the two beets and measure out a heaping 1/3 cup. Save any leftovers for another use.
Assemble the smoothie. To a blender add Greek yogurt, honey, orange juice, almonds, berries, chopped beets and ice. Blend until smooth (at least 1 minute).
Pour smoothie into a glass and garnish with slice of fresh orange. You can prepare this smoothie a few hours in advance, but it is best enjoyed immediately.
Notes
* If you can’t find baby candy beets, you can certainly use regular beets. Larger beets will require additional time roasting in the oven (50 minutes – 1 hour). You’ll want to add a heaping 1/3 cup of chopped beets to the smoothie.