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Beet Macaroni Salad
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Description
Add blood boosting nutrition to the classic Macaroni Salad side dish this Memorial Day, with beets!
Ingredients
- 8 ounces, weight Macaroni Pasta
- 8 ounces, weight Beets, Pre-peeled And Steamed
- ½ cups Vegan Mayonnaise
- 1 Tablespoon Lemon Juice
- ½ cups Red Onion, Finely Diced
- ½ cups Celery, Finely Diced
- ¼ cups Green Olives, Finely Diced
- 2 Tablespoons Parsley, Fresh, Roughly Chopped
- 1 Tablespoon Dill, Fresh, Roughly Chopped
- ¾ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Boil macaroni pasta as per package directions
In a small bowl, add mayonnaise, lemon juice, red onion, celery, green olives, parsley, salt, pepper, and beet juice from Melissa’s Steamed Beets Package.
When the pasta is tender, drain in a colander and add to a large bowl. Add in sliced and quartered Melissa’s Steamed Beets, and mayonnaise mixture. Mix well to combine. Cover and refrigerate 1-2 hours. Serve chilled.
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