Susan Brackney has a bee in her bonnet and today we’ll make a bee-line to the honey pot to speak to her about her new book, “Plan Bee.” It’s about our friends and neighbors, the hardest working insects on the planet.
Bees are major players in the production of just about everything we bring to the table, so this week’s Earth Eats celebrates these creative creatures and all they do for us.
Buzz words like hive, swarm and honey are discussed. And just “bee-cause” you don’t like bugs you still should show some respect for these little friends.
Whether you’re a bug lover or bug hater; this shouldn’t sting too badly. Let’s get a buzz on with Susan Brackney!
Beet and Honey Vinaigrette with Orange
Makes 4 cups (approximately) Keeps up to 1 week in the refrigerator Great as a dip, sauce, dressing and garnishing sauce.
- 1 inch peeled and roughly chopped ginger
- 3 strips orange peel
- juice of 1 Orange
- 2 medium roasted beets – peeled and roughly chopped
- ¼ cup white balsamic vinegar
- 2 – 3 cups salad oil
- ¼ cup wildflower honey
- 1 clove of garlic
- salt and pepper
- Combine all ingredients in a blender and puree until very smooth.
- Taste and adjust seasoning as needed.