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Harvard Beet Salad

  • Prep: 10 min
  • Cook: 00 min
  • Total: 10 min
  • Servings: 4
Rated 4.0909/5 based on 11 customer reviews

Ingredients (5)

  • 1 can (15 ounces) whole beets, drained and quartered
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 cups shredded rotisserie chicken
  • 4 cups fresh spinach leaves, washed and well-dried

Steps (2)

  • Step 1
    In a large bowl, combine beets, oranges, and chicken, and toss with dressing until well-coated.
  • Step 2
    Divide spinach leaves evenly among 4 salad plates. Top each serving with even amounts of the beet mixture.
  • 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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Reviews
(11)

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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
Rated 4 out of 5 by from Yummy! I'm always looking for new and easy way to use beets. This was simple and very good. Great in the summer and I love that you can make it ahead of time.
Date published: 2013-06-16
Rated 4 out of 5 by from Interesting Beet Salad! I actually love beets (canned), so I knew I would probably like this salad - and I did/do! However, I did "tweak" it a bit... I don't like raw spinach leaves, so I used iceberg lettuce instead, and I also left out the seeds. Of course, the HV Ranch Dressing really makes the salad, so I would have it again!
Date published: 2013-04-18
Rated 3 out of 5 by from Interesting combination Beets are not usually my favorite, but this combination is an interesting change once in a while.
Date published: 2013-04-12
Rated 4 out of 5 by from great summer dinner can prepare ahead omitting only the spinnage leaves,,play a round of golf & within 3 minutes, dinner is ready. I sometimes add thinly sliced fresh cucumbers for a bit of added crunch & flavor, just because I like cucumbers.
Date published: 2013-04-11
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