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
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.
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