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
Recommended: 60 Sneaky Ways to Eat More Vegetables
- 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
- In a large bowl, combine all ingredients. Cover and refrigerate for several hours or overnight. Yield: 16 servings.
Originally published as Beet Macaroni Salad in Taste of Home June/July 1996, p14
Reviews for Beet Macaroni Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 26, 2013
"This recipe is an "oldie but a goodie" (it came from my grandma) and has always been a family favorite!"