La Lune Recipe
Recipe information
Make La Lune in just 1h 30m. Miel de sarrasin / Betterave / Thé noir fumé
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Ingredients
Main Ingredients
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.
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