Beet Orange Salad

Here is a great salad for your spring Equinox brunch.

Preparation Time: 1 hour pre-prep, 10 minutes to toss it together


2 large beet roots
2 large oranges
2 tbsp sunflower seeds
alfalfa sprouts or any other Sprouts
Baby Greens
Blue Cheese or feta (optional)

for dressing, whisk together:
1 c sunflower seed oil
Juice of 1 orange
1/4 cup white wine vinegar
salt & black pepper
1 tsp chopped fresh basil leaves


Roast your beets the night before. To roast them, scrub them and cut off the greens (save these and steam these to serve as a side dish tossed with sesame oil and sprinkled with sesame seeds. Tasty!). Do not peel but rub the skin with vegetable oil. Place the beets on a cookie sheet and put in a 400 degree over for about 45 or until they are soft. Remove and let cool.

Also the night before, whisk together all the ingredients for the dressing and let the flavors blend in the fridge.

Peel and section the oranges and combine the sections with the cooled beets. Sprinkle with sprouts of your choice.

Toss with the dressing.

Serve over a bed of baby greens and sprinkle with sunflower seeds just before serving so they stay crunchy. Sprinkle with feta or bleu cheese as well if you like.

Additional Comments:

In this recipe the chthonic energy of the beets and the solar energy of the orange blend delightfully to symbolize rebirth making this salad a perfect complement to any meal celebrating rebirth. The sprouts and seeds support that notion making this salad suitable for any celebration along the theme. The bright colors are evocative of Eos, the Goddess of Dawn. Try this for your spring Equinox feast!

This dish is best served on the following occasions:

Spring Equinox


This dish carries energies for the following magical purposes:


Did you try this recipe? Tweak it? Tell us what you think!

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