Preheat oven to 400°F (200°C). Place beets on a baking sheet and toss with oil. Roast until tender, stirring once, about 35 minutes. Let beets cool. (Alternatively, you can steam the beets until fork tender.)
Place cooked beets in a blender, along with milk, honey, orange zest, ginger, cinnamon, salt and coconut oil (if using). Blend until smooth. The mixture should be fairly thick, but add a bit more milk if needed to help with blending. Chill mixture until needed.
To serve, place ¾ cup (175 mL) yogurt in a bowl and stir in about ¼ cup (50 mL) of the beet mixture. Top with ½ cup (125 mL) each granola and blueberries.
Per serving: 323 calories, 19 g protein, 6 g fat (3 g saturated fat), 55 g carbohydrates (35 g sugars), 6 g fibre, 0 mg cholesterol, 216 mg sodium.
Tip: Some supermarket produce departments sell precooked beets that can be a timesaver.