Harvard Beet Salad

  • Prep: 25 min
  • Cook: 00 min
  • Total: 25 min
  • Servings: 4
Rated 4.1/5 based on 10 customer reviews

Ingredients (9)

  • 1 can (11 ounces) mandarin oranges drained
  • ½ cup sliced red onion cut in 2-inch pieces
  • 1 tablespoon cider vinegar
  • 1 can (15 ounces) whole beets drained, quartered
  • 2 cups shredded, rotisserie chicken
  • 2 tablespoons (each) prepared mustard & honey
  • 4 cups fresh spinach washed, leaves
  • Dry roasted pumpkin seeds

Steps (3)

  • Step 1
    In a small bowl, add the dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve.
  • Step 2
    In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated.
  • Step 3
    Divide the spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture and serve garnished with the seeds.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Rated 5 out of 5 by from Beets can be Yummy! I have never cared for beets I made this salad and it was delicious beets are healthy and good for you, now I can enjoy them, I will be making this salad again.
Date published: 2019-03-21
Rated 5 out of 5 by from Harvard Beets are my favorite veggies Harvard Beet salad is a great fall treat. I've made this salad for my girlfriend's bridal shower and it was super well received. Thanks, Hidden Valley!
Date published: 2013-11-02
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