The night before you want to make the smoothies, or when you have some free time, scrub the carrots and beets and place them on a baking sheet. Roast them in a 350˚F. oven for 50-60 minutes until they are very tender. Let cool briefly and store in the fridge until it’s smoothie time.

When you are ready for a smoothie, peel beets (but I left the peel on the scrubbed carrots). Add roasted veggies to a blender with other ingredients and blend until smooth. Adjust taste to your liking (some might like it sweeter – add a little more sweetener). Also, add more Oat Milk to thin it out if yours is too thick.