Beet Macaroni Salad

Beet Macaroni Salad

  • Preparation 15 min
  • Cooking 15 min
  • Servings 8

Categories

Ingredients

  • Salad

    • 1 bottle 2 cups (500 ml) beet juice (see note)
    • 1 jar 18 oz (500 ml) pickled beets, drained and diced
    • 3/4 lb (375 g) cut macaroni
    • 2 stalks celery, diced
    • 1/4 cup (60 ml) chopped fresh chives
    • Salt and pepper
  • Dressing

    • 1/3 cup (75 ml) olive oil
    • 3 tablespoons (45 ml) cider vinegar
    • 1 tablespoon (15 ml) whole-grain mustard
    • 2 teaspoons (10 ml) honey
    • 1 small clove garlic, finely chopped

Preparation

  • Salad

  • Dressing

Note from Ricardo

For the beet juice, we prefer bottled juice, like the one sold under the Biotta brand. Do not use the juice from the pickled beets.

Personal Note