Preheat the oven to 375ºF.

Trim the tops and tails off the beets and cut in half. Place on a large sheet of foil. I usually roast three large beets for the week.

Drizzle beets with olive oil and cover with the remaining foil.

Bake for about an hour or until beets are soft when pierced with a fork. Remove from the oven and allow to cool.

Once cool, peel off the skins. In a storage bag combine beets and 1/2 cup orange juice. Store marinated beets in the fridge for up to a week.

Place all ingredients in a blender. Blend until smooth.