Harvard Beet Salad

9 Reviews
  • Prep 25 m
  • Cook 0 m
  • Total 25 m
Servings: 4


  • ½ cup Hidden Valley® Original Ranch® Dressing
  • 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


  1. 1. In a small bowl, add the dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve.
  2. 2. In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated.
  3. 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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Harvard Beet Salad is rated 4.0 out of 5 by 9.
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
Rated 5 out of 5 by from You can't 'beet' this salad easy to make. the pumpkin seeds gave a nice snap. excellent.
Date published: 2013-10-25
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