Roasted Veggie Smoothie

Serves 2
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Just a moment please...

Two Delicious Plant Based Recipes
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A hearty veggie-packed smoothie with roasted beets and carrots and oat milk!


2 small golden beets, roasted
2 medium carrots, roasted
1 cup ice
1 ½ cups Simple Truth Oat Milk
1/2 cup water
2 tablespoons honey or agave syrup
2 teaspoons hemp seed
1 teaspoon ground turmeric


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.