A hearty veggie-packed smoothie with roasted beets and carrots and oat milk!
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.