Have you ever cooked beets before? Just wash them, boil them whole until they are fork-tender through to the center, about 45 minutes; then peel them under cool running water by rubbing their skins off. Cube them now into 1" chunks. Spread them out on a parchment lined cookie sheet and freeze them. After about 2 hours they'll be frozen hard and ready for use in this recipe! (You will need two large or 3 medium size beets to yield 2 cups cooked, cubed beets for this recipe.)
Bring the water to a boil and add the rose buds or petals. Turn off the heat, stir the petals so they are all wet and allow them to steep for 15 minutes.
Place the frozen beets into a high-powered blender.
Strain the tea, pressing on the solids, and measure out 1 cup. Add this to the blender.
Add the dairy and your sweetener of choice.
Blend on medium-low speed, stopping and popping any air bubbles by the blade as needed, for about 50 seconds, until the smoothie is totally smooth.