Cauliflower & Beets with Pesto by Mónica Navarro

Ingredients:

• Cauliflower
• Beets
• Red peppers
• Orange peppers
• Yellow peppers
• Fresh Parsley
• Organic Basil Pesto Add to cart
• Sun-Dried Tomato Pesto Rosso Add to cart

Preparation:

1. Cut cauliflower into florettes.
2. Chop beets into bite-sized pieces.
3. Cut peppers into thin strips.
4. Dice parsley.
5. Steam the cauliflower and beets, until the cauliflower is just al dente.
6. Let cool to room temperature.
7. Mix all vegetables in a bowl with a couple of tablespoons of Basil Pesto / Pesto Rosso.
8. Store in an airtight container in the refrigerator 5-7 days.