Beet Macaroni Salad
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 TimePrep: 15 min. + chilling
- 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.
Nutrition Facts3/4 cup: 168 calories, 11g fat (2g saturated fat), 5mg cholesterol, 152mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein.
Originally published as Beet Macaroni Salad in Taste of Home June/July 1996
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