Beet Macaroni Salad Recipe

5 1 1
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Beet Macaroni Salad Recipe

Read Reviews
5 1 1
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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

3/4 cup: 168 calories, 11g fat (2g saturated fat), 5mg cholesterol, 152mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 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
  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

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sgronholz User ID: 1473861 10855
Reviewed May. 26, 2013

"This recipe is an "oldie but a goodie" (it came from my grandma) and has always been a family favorite!"

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