• 6servings
  • 15minutes

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Nutrition Info . . .

VitaminsA, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 16oz can of beets in Harvard sauce

  2. 1 large stalk of celery chopped

  3. 2 green onions chopped

Instructions Jump to Ingredients ↑

  1. Empty beets into medium-sized bowl. Chop celery and green onions into small pieces and add to beets. Mix well so that all the celery and green onion gets coated with the Harvard sauce. Serve chilled. Yield: serves 6 Notes: While this salad tastes great at any time, I feel it's even nicer the second day. The celery and green onions still maintain their crunch, but the flavours have had a chance to blend together.


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