La Lune Recipe
Miel de sarrasin / Betterave / Thé noir fumé
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Smoked Tea Infusion
Boil 2 cups of water in a saucepan. Once boiling, remove from heat and add 2 tablespoons of smoked black tea leaves. Let steep for 5-7 minutes. Strain and set aside.
- 2
Roast the Beetroot
If using raw beetroot, preheat the oven to 400°F (200°C). Wrap the beetroots in foil and roast for about 45-60 minutes until tender. Once cooled, peel and dice them.
- 3
Combine Ingredients
In a large bowl, mix the roasted and diced beetroot with the buckwheat honey. Add the smoked tea infusion, salt, and black pepper. Stir until well combined.
- 4
Serve
Taste the mixture and adjust seasoning if necessary. Serve chilled or at room temperature as a unique appetizer or side dish.