Cheryl’s Mac Salad (uses beets)
Cheryl gives credit for this recipe to her mom, and I’m including it so we all have one more way to eat beets from our garden!
12-16 oz salad, shells, elbow or your choice of pasta cooked, drained, and cooled.
1 c diced beets, drained and rinsed (rinsing optional)
1-2 cans tuna, undrained
6 hard boiled eggs, chopped but 1 reserved sliced as garnish
1 c or so Miracle Whip (NOT mayo)
1/4 c sweet relish
1 TBS lemon juice
seasonings as desired: celery salt, parsley flakes, seasoning salt, onion salt, garlic salt, Mrs. Dash, paprika, salt, pepper, turmeric, etc.
Combine in a big bowl all of the dressing ingredients holding out one sliced egg for garnish. Add pasta and stir gently until all pasta is well coated, add more Miracle Whip if it needs it. My G.ma always used the diced beets in it which made it a little purple. One of my siblings called it ‘tainted’ so Mom always kept out a container for him w/o beets. Garnish w/ the sliced egg and sprinkle w/ some paprika. Refrigeration for a few hours helps blend the flavors better before serving.
Hope you enjoy!
Looks very appealing…one question – are beets cooked/roasted or raw? Thanks for sharing.