Harvard Beet Salad

(from kylerhea’s recipe box)

Source: Melissa D'Arabian

Categories: Fall, November2010, Ranch Dressing, beets, main dish, salads, sides


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


  1. In a small bowl, add the Hidden Valley® Original Ranch® Dressing, mustard, honey, and vinegar, and stir until well blended. Chill covered until ready to serve.

  2. In a large bowl, toss the beets, oranges, chicken, and onion, and toss until well coated.

  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.

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