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
- 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
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Reviewed May. 26, 2013
"This recipe is an "oldie but a goodie" (it came from my grandma) and has always been a family favorite!"