Peel the bananas, cut them in half, put them in a zip-lock bag and stick them in the freezer until completely frozen.

Wash beet well, peel it, and chop it in half.

Bring a small pot of water to a boil.

Add the beet to the boiling water and cook until soft when poked with a fork, about 20 - 25 minutes.

When cooked through, drain the water and allow the beet to cool.

Chop the beet up when it's cool enough to handle, place it in a tupperware container and freeze it for at least 2 hours.

Place all ingredients in a blender and blend until completely smooth. Add extra liquid as necessary – I like my smoothies thick but add almond or coconut milk if necessary.