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

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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