Ingredients:
- Cauliflower
- Beets
- Red peppers
- Orange peppers
- Yellow peppers
- Fresh Parsley
- Organic Basil Pesto
- Sun-Dried Tomato Pesto Rosso
Preparation:
- Cut cauliflower into florettes.
- Chop beets into bite-sized pieces.
- Cut peppers into thin strips.
- Dice parsley.
- Steam the cauliflower and beets, until the cauliflower is just al dente.
- Let cool to room temperature.
- Mix all vegetables in a bowl with a couple of tablespoons of Basil Pesto / Pesto Rosso.
- Store in an airtight container in the refrigerator 5-7 days.
