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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Raw Chioggia Salad with Raw Honey Vinagrette

Recipes >

 

A show-stopping salad. Impressive for its dramatic presentation and simple, bright flavors.

Ingredients


 

  • 3-4 medium Chioggia beets (about 1 1/4 to 1 1/2 pounds), or another beet variety if Chioggia isn't available
  • 1/4 cup pistachios
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons Sweet Yellow Clover Honey
  • Salt & Pepper

Instructions


  1. Wash and dry the beets. Cut the beets into uniform matchstick-sized pieces.
  2. Chop pistachios, set aside.
  3. Whisk olive oil, vinegar, lime juice and honey ingredients in a small bowl. Toss with beets.
  4. Season with salt & pepper, to taste.
  5. Plate salads on individual plates and and sprinkle with pistachios.
  6. Serve & enjoy immediately.

Makes 4 to 6 servings

 


 

Raw Chioggia Salad with Raw Honey Vinagrette

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