I recently joined a clean food network and have been having a great time getting a bag of fresh, organic veggies that are available once a week. I never know what I am going to get so I try to do something different with it the veggies each time I order.
On a recent afternoon I had made a turkey salad using some of the veggies and leftover turkey I had and served them in lettuce leaves.
I served the turkey rolls with fresh roasted vegetables. They are very easy to make. Peel your carrots and wash the beets with the skins on. Spray a baking dish with pam. Add the vegetables and a couple of tablespoons of olive oil over the vegetables. Add a little salt and fresh herbs if you desire. I added dill to the carrots but be sure to do so in the last few minutes or it will burn. Roast the vegetables at 400 degrees for about 20 minutes. Test the vegetables with a fork to make sure they are done. Peel the beets before serving.
Here is our dinner that night, we had also gotten some fresh mesclun greens in our bag so I tossed a small salad on the side. Perfect for summer!
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