Beet Macaroni Salad
Beet Macaroni Salad
Ingredients
- 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
- 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
Instructions
- In a large saucepan, bring the beet juice and 1.5 litre (6 cups) of water to a boil. Season with salt. Cook the pasta until tender. Drain and oil lightly. Allow to cool.
Beet Macaroni Salad