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Beet Macaroni Salad Recipe

Just mention the word "beet" and most kids turn up their noses. Our two children never rushed to the table for beets...but now, when I mention that I'm serving this salad, the response is just the opposite. My mother would prepare dish for me when I was a little girl. It was the only way I'd eat this ruby vegetable.—Sue Gronholz, Beaver Dam, Wisconsin

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Beet Macaroni Salad Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

1 package (7 ounces) shell macaroni, cooked and drained
1 package (10 ounces) frozen peas, cooked and drained
1/4 cup diced celery
1/4 cup chopped onion
2 cans (16 ounces each) diced beets, drained
1 cup mayonnaise
Salt and pepper to taste

Directions

In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight. Yield: 16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 168 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 152 mg sodium, 14 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Beet Macaroni Salad in Taste of Home June/July 1996, p14