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I’m Jen Hansard, mom of two, ultra runner and lover of green smoothies, coffee & tacos. I took my family's health into my own hands while broke and without health insurance...and have helped 1 million+ other families along the way.

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Why Root Veggies RAWK Green Smoothies

Root Veggies RAWK

Have you noticed the slight change in weather?

The leaves are beginning to fall, it’s more brisk outside in the morning and we are noticing that warmer foods seem to be calling our name. Maybe it is time to start busting out the cozy socks and sweaters.

We love fall and we especially love the produce available this time of year. What’s affordable, readily available and packed with nutrients that’ll boost your immune system all season long?


Root vegetables!!!


These underdog superfoods are a must this season… thanks to their nutritional punch.

Let’s just face it, though — Sometimes using raw root vegetables in your blender like carrots or beets just doesn’t get them pureed as smooth as we would like. But, we don’t want you to say no to nutritious root vegetables just yet…. we want you to roast them!

By roasting root vegetables, you let the oven do all of the hard work (we love that part!). What happens in that 30 minutes of roasting is pure magic. The oven turns hard, tough root vegetables into sweet caramelized goodness that are delicious plain, seasoned… and even added to green smoothies. Yeah, we totally add these bad boys to our smoothies— and let me tell you: they boost the flavor and health factor. Are you ready?


3 Roasted root veggies
to add to your green smoothie:

1. Carrots: Good for the eyes, immune system and your green smoothies
2. Sweet Potatoes: Keeps your eyes in good health as well as your tummy
3. Beets: High in folate, fiber and iron – keep your immune system boosted with beets

We think these 3 root vegetables add the perfect amount of sweetness and deliciousness without overpowering your green smoothies. They also thicken the smoothies into a milk shake-like consistency— now that’s what I’m talking about!

Never roasted root vegetables? We got your back! Here’s a simple way to do it:

Roasted Beets

Roast your vegetables like a Chef!

1. Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
2. Rinse and scrub your root vegetable well.
3. Cut into 1 inch pieces and place on a baking sheet.
4. Drizzle with 1 tablespoon coconut oil (optional) and a pinch of salt (optional).
5. Roast for 20-30 minutes, or until tender and golden brown.

** If you are adding these to a delicious green smoothie recipe, make sure you allow them to chill in the fridge before adding them to your blender.

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  1. Katey

    November 18th, 2013 at 9:06 pm

    I always roast my beets and sweet potatoes with virgin coconut oil and a drizzle of organic Manuka honey which is made right here in Australia.

  2. Katey

    November 18th, 2013 at 9:06 pm

    I always roast my beets and sweet potatoes with virgin coconut oil and a drizzle of organic Manuka honey which is made right here in Australia.

  3. Jadah and Jen

    November 19th, 2013 at 12:38 pm

    Awesome! Will have to try with some organic honey, Katey 🙂

  4. Anel

    November 19th, 2013 at 2:44 pm

    When is the next 30 day challenge??

  5. Jadah and Jen

    November 20th, 2013 at 8:24 am

    January 🙂

  6. DTG

    November 21st, 2013 at 5:20 am

    Thanks for all of the great info!! Will roasting the veggies add to the sugar content and make the smoothie a higher glycemic rate? Thanks!

  7. Jadah and Jen

    November 22nd, 2013 at 6:59 am

    That is a great question, DTG! We aren’t adding any sugar when roasting the veggies… The sugars are just being caramelized. We will do some research on caramelization 🙂

  8. Marci

    November 21st, 2013 at 5:34 am

    When you do the next challenge in January are the reciepes different from the one we just completed??

  9. Jadah and Jen

    November 22nd, 2013 at 6:56 am

    They are, Marci 🙂

  10. Emily

    November 21st, 2013 at 5:56 am

    Will it work to roast a bunch and then freeze them to use for the next couple of weeks?

  11. Jadah and Jen

    November 22nd, 2013 at 6:55 am

    Sure, Emily, but I would chop them up before freezing so they freeze more thoroughly 🙂 We recommend using them pretty fresh, but if freezing will make you do it more often, then go for it!

  12. penks

    November 21st, 2013 at 11:43 am

    guys :(((((( are you crazy??????? this vegetables are so much better when they are ALIVE!!!!!!! just eat them raw!!!!! WHY ARE YOU KILLING THEM?!!?!?!?!?

    you say there is so much vitamin C in the beet, how much vitamin C do you think is left when you KILL IT IN THE OVEN?????

    let me tell you – zero.

    please eat it raw just raw beet with lemon juice and salt is amazing…

  13. Jenn

    November 21st, 2013 at 2:05 pm

    Hum, roasting helps caramelize the natural sugars and makes many root veggies more palatable to people who can’t stand their taste raw. Let’s celebrate them in all their forms. If you are concerned about the nutritional profile I bet you could try replacing the cooked veggies with raw in the smoothies, so go for it and let us know how they turn out. Thanks J&J for sharing these smoothies-I LOVE root veggies so will be making them soon!

  14. penks

    November 21st, 2013 at 9:37 pm

    sometimes i feel really guilty when i yell at someone and they make a really polite response xD dont worry about the taste of raw root veggies – lemon juice makes everything taste great (:

  15. Jadah and Jen

    November 22nd, 2013 at 6:54 am

    Thanks for this response, Jenn 🙂 Penks, it is true there are more nutrients in a veggie before they are baked, but there are still nutrients left afterward. We want to help people who have a hard time eating fruits and veggies find a way to make them palatable. If you can go for it raw, then do it 🙂 Not everyone is at the same place in their healthy eating adventure.

  16. Donald

    November 22nd, 2013 at 4:13 am

    I hate the taste the of raw beets will roasting it make it taste better?

  17. Jadah and Jen

    November 22nd, 2013 at 6:52 am

    Roasting makes beets taste better in our opinion 🙂 Plus, we only suggest putting 1/4 cup of beets in the Oh Sweet Beet recipe.

  18. Mc Donald

    November 22nd, 2013 at 10:33 am

    No, just go back to McDonalds and you’d be fine…

  19. David Amador

    December 1st, 2013 at 7:49 pm

    Hey! Quick question… I want to try this out with my sweet potatoes but not sure if you peel them or roast them with the skin. And if you leave the skin do you blend then with it as well?

  20. Jadah and Jen

    December 2nd, 2013 at 11:46 am

    Roast with the skin on, and blend with the skin off 🙂

  21. Christy

    January 11th, 2014 at 4:33 pm

    I missed the Jan 1st challenge. When will the next one start?

  22. Jadah and Jen

    January 13th, 2014 at 1:54 pm

    Hi Christy! The next one is scheduled for April, but you can still join this one, too!


  23. Larisa

    February 3rd, 2014 at 1:10 pm

    Can you give us more smoothie recipes with roasted root veggies? I like to follow directions. I ventured out from on my own for today’s smoothie and it wasn’t near as tasty. My 8year old said “um let’s pick one of the green smoothie recipes next time” Also, when do you recommend adding coconut oil to smoothies or Chia seeds? Coconut oil changes the flavor, but Chia seeds don’t so should you always add them in? Like I said, I like recipes:)

  24. Jadah and Jen

    February 4th, 2014 at 10:42 am

    Hi Larisa!
    Check out these three pages….


  25. Mimi

    September 2nd, 2014 at 10:50 pm

    could I sub the coconut oil wit olive oil?

  26. SGS Rawkstar Jessie

    September 3rd, 2014 at 5:04 am

    Hey Mimi!

    Coconut oil is amazing for you; here are all the reasons why we love it: https://simplegreensmoothies.com/coconut-oil

    If you are allergic to Coconut Oil please do sub in Olive Oil. Either way your root veggies will be AWESOME.

    ENJOY! 🙂

  27. David Shafir

    May 12th, 2015 at 4:01 pm

    Greetings, and many thanks for your amazing work!

    I’ve heard that one shouldn’t combine starchy plants with non-starchy ones.
    This is one of the places talking about this (googled now “starchy smoothie”):


    Do you have a source refuting this claim?

    I also noticed recipes with a cantaloupe/watermelon. I’ve heard that one shouldn’t consume any melon with any other food. This is one place mentioning this re smoothies (“Just avoid melons, as they don’t combine well with other produce”): http://kimberlysnyder.com/blog/ggs/

    Same question: have you heard another authority denying any problem with eating melons with other foods?

    Thanks again.

  28. SGS Rawkstar

    May 12th, 2015 at 6:27 pm

    Hi David,

    Thank you so much for sharing your insights + articles! We are not professional nutritionists, but all the research we have done suggests that blending fruits and veggies together is no different than eating fruits and veggies together–like a salad! Hope this helps!

    And we love blendin’ with melons, find out why here…


  29. Anita

    July 15th, 2016 at 5:06 pm

    I’ve been making veggie smoothies for years. Here are my tips http://earthlychow.com/ultimate-guide-making-fresh-healthy-smoothies

  30. SGS Rawkstar

    July 16th, 2016 at 9:20 am

    Hi Anita!

    Thanks so much for sharing! Cheers!

  31. Missy

    March 26th, 2017 at 11:54 am

    Did you peel off the skin?

  32. SGS Rawkstar

    March 27th, 2017 at 9:57 am

    Hi Missy,

    That’s completely up to you + the power of your blender. Love the skin’s nutritional benefits + have a rawkstar blender? Then I’d suggest keeping the skin on the carrots + beets…especially if you’re using organic. For sweet potatoes, I remove the skin before blending.

    Learn more about adding peels to your green smoothie here…


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