Beet Macaroni Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

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

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.

Directions

  1. 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

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.

Reviews for Beet Macaroni Salad

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY 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!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT