Make sure the beetroot is fully cooked, peeled, and chilled. Cut it into small chunks so it blends smoothly. Wash and hull any fresh berries if needed. Slice the banana. Use cooked beet, not raw, for a classical smoothie texture. Raw beet can be too fibrous, too earthy, and much harder to blend completely smooth. That genuine cooking process softens the beet's own dense, fibrous structure well beyond what blending alone could ever achieve on raw flesh, giving it the real, smooth texture this classical style depends on.

Add the milk and juice to the blender first. Add the Greek yogurt, cooked beetroot, berries, banana, lemon juice, vanilla if using, honey if using, and the pinch of salt. Blend on high for 30–45 seconds until the mixture is mostly smooth. Putting the liquids in first helps the blades catch the heavier beet and frozen fruit more easily and prevents the mixture from stalling. That specific layering order gives the blades genuine liquid to work with immediately, pulling the dense beet and fruit down into that liquid rather than letting them sit resistant above them.

Add the ice if needed, then blend again on high for 30–60 seconds until fully smooth, thick, and glossy. Pause once or twice to scrape down the sides if necessary. If the smoothie is too thick, add a little extra milk, 1–2 tbsp at a time, until it reaches a thick but pourable consistency. The finished smoothie should be vividly ruby-magenta, creamy, and uniform, with only tiny berry flecks visible and no noticeable beet pieces. That specific, checkable target — no noticeable beet pieces — confirms the cooked flesh has genuinely broken down completely into the rest of the smooth mixture.

Taste the smoothie and adjust if needed: add more honey if the berries are tart, add a little more lemon juice for brightness, add a little more milk if it is too dense, add a few more ice cubes if you want it colder and thicker. Beet sweetness varies a lot. Taste before serving so the balance between earthy beet, tart berries, and creamy yogurt is right. That deliberate, final taste check accounts for real, genuine variation in how sweet any given beet actually turns out to be — no fixed recipe amount can fully predict that in advance.

Divide evenly among 4 glasses, about 250ml per serving. Top each with a small swirl of Greek yogurt, then garnish with raspberries and blueberries. Serve immediately while cold and thick. That immediate serving captures the smoothie at its genuinely thickest, coldest, and most vividly ruby-magenta, before it has any real chance to separate or dull.