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Simple Joyful Food

Eat happily

salad

Chat Noir Bistro’s beet and avocado salad.

October 26, 2011 6 Comments
Chat Noir Bistro beet and avocado salad - main (c)thejoyofeatingwell
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The first time I had this beet and avocado salad, something inside me exploded. I was like, “What is this goodness and why have I never had a salad with beets, avocados, and blue cheese before?”

Chat-Noir-Bistro-beet-and-avocado-salad-up-close-cthejoyofeatingwell

Chat Noir Bistro in NYC.

Let’s start with the over-the-top flavor beet and avocado salad explosion experience I encountered at an Upper East Side French bistro in New York City called Chat Noir Bistro. (Unfortunately, it’s now closed.)  Dennis and I were having an it-is-our-last-night-so-let’s-go-for-it-foodie-dinner, and this charming slip of a cozy and intimate bistro was just the ticket.

Chat Noir Bistro beet and avocado salad - Chat Noir Bistro NYC (c)thejoyofeatingwell

I wanted to try everything different, you know what I mean, something that I wouldn’t normally have in my oh-so-normal life. And there it was, on the menu.  Roasted beet salad.

Chat Noir Bistro beet and avocado salad - Chat Noir Bistro NYC menu (c)thejoyofeatingwell

Apples. Blue Cheese. Avocados. What a unique combination! I took the first bite. And another bite. And another bite. The salad was gone faster than I can write out and another bite. Gone. Devoured.  Evaporated. Pure flavor explosion!

Our maitre ‘d was tickled pink over our delight with this beet and avocado salad discovery!  He excitedly told us that he goes home and makes it for himself every night! He was happy to explain the recipe so I could make it myself. So, thanks to Mr. French Bistro himself, you and I have a new foodie recipe that will impress, delight, and surprise your family and guests.

The original recipe called for apples but I have found that substituting pears instead notched up the delicious taste factor!

What does this salad taste like?

It’s one-part comfort food, one-part good-for-you-food, and two-parts crazy-delicious! Blue cheese is heavy in this salad, so that delicious smelling blue cheese funk first hits your noise. Then, the crispness of the pear (or apple) mixed with olive oil becomes magic. This salad tastes like a four-course meal. Not heavy on the sweet, but with just the right amount of fat, sweet, salty, and bitter.

Perfection.

Chat-Noir-Bistro-beet-and-avocado-salad-overhead-cthejoyofeatingwell

Is it simple to make?

Ridiculously simple. Find a bowl, cut up a pear, cut up an avocado, and drizzle olive oil, and a pinch-flair of sea salt.

Chat-Noir-Bistro-beet-and-avocado-salad-prepare-cthejoyofeatingwell

How should you prepare the beets?

First question you may ask is, “can I used canned beets?” Of course you can! However, canned beets are sodium-rich and therefore you will want to monitor how much extra salt you add to this recipe. Beets are sooo easy to prepare and beets are a perfect meal prep item.

  • The easiest is to cook beets in a pressure cooker and just peel the skins off.
  • The second easiest way is to boil them and remove the skins.
  • The third easiest way is to peel the, cut them up and roast them.

I do not recommend eating beets raw in this particular recipe since the chopped chunks would be extremely difficult to chew.

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How long does this salad last?

Because avocados are involved, eat this salad right away. Everything else can be prepared ahead of time…. leave the avocados for last. Once you’ve tossed it all together. Eat quickly so the avocados won’t turn.

But mostly…….. it won’t last long because you’re going to want to GOBBLE IT UP!

What is your favorite way to prepare a beet salad?

You’re in for a treat.

A beet treat.

Eat well, my friends.

Lyndi

Chat Noir Bistro beet and avocado salad - main (c)thejoyofeatingwell
Print

Chat Noir Bistro’s Beet and Avocado Salad

Course Salad
Cuisine French
Keyword beet and avocado salad
Servings 4

Ingredients

  • 1 pear (or apple)
  • 1 avocado
  • 1 red beet (peeled and cooked)
  • 1 tbsp crumbled blue cheese
  • 1 tbsp olive oil extra virgin
  • fine sea salt

Instructions

  • Boil water on stove and drop in red beet, skin on. This should take approximately thirty minutes to cook. Insert a knife into the flesh until it easily pushes through.
  • Remove beets from water and let cool.
  • Remove skin of beet and dice. Add to a mixing bowl.
  • Peel pear and avocado. Dice both and add to bowl.
  • Add blue cheese and olive oil to bowl. Toss. Add salt to taste.
  • Serve and enjoy!

Chat-Noir-Bistro-beet-and-avocado-salad-Pinterest-cthejoyofeatingwell

Looking for another beet recipe?

ABC Kitchen’s magical beet and yogurt salad

ABC-Kitchen-beet-and-yogurt-salad-recipe-cthejoyofeatingwell

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How to remove beet stains from your fingers. roasted beet and goat cheese salad - main (c)thejoyofeatingwellSumptuous ​roasted beet and goat cheese salad. ABC Kitchen’s beet and yogurt salad.

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Recipe Rating




  1. Randy says

    October 27, 2011 at 3:43 am

    I don't like beets Lyndi, but this looks really good! I know it seems wrong for a vegetarian to be so picky, but you can't like what you don't like, right? May try this without the beets.

    Reply
  2. nwafoodie says

    October 27, 2011 at 11:09 am

    Picky, smicky, who cares?! If you don't like something, you don't! I personally can't STAND runny eggs or wiggly egg whites. It is what it is! 🙂

    Ooooo, without the beets still might be delish. Or, oddly missing some depth. I wonder if a turnip would be a good substitution? Not as pretty a presentation.

    Let me know Randy!!

    Lyndi

    Reply
  3. Sarah Weisiger says

    October 27, 2011 at 3:11 pm

    OMG!
    This looks amazing! I adore beets in any form but roasted is my favorite. I will definitely be making this in the future.
    Thanks for the recipe!

    Reply
  4. nwafoodie says

    October 27, 2011 at 3:16 pm

    Sarah, I hope you do!! It will blow you away? The combination mixture is intriguing and you will spend your first few bites totally mesmerized!

    🙂

    This would be a fun Thanksgiving side dish, too!

    Lyndi

    Reply
  5. amyj says

    October 29, 2011 at 5:50 pm

    Making this next week. Just pinned it.

    Reply
  6. nwafoodie says

    October 30, 2011 at 1:17 pm

    Very cool, Amy! I'll look for it!! 🙂

    Lyndi

    Reply

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hello + welcome

author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

Want to start eating happily? Join me as I encourage kitchen joy by focusing on simplicity.

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Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
If you're like me, I try my best to eat as healthy If you're like me, I try my best to eat as healthy as possible. And that often means to load up on all types of vegetables! Sometimes that can be a challenge, depending on picky eaters or perhaps not having enough variety, and - frankly - don't we sometimes just need a little imagination and motivation in the kitchen? ⁠
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A couple of years ago I had the privilege of shooting product shots for @drcowanspowders and quickly became in love with the ease of vegetable powders. They can be used like spices and "hidden" in all types of foods like burgers, yogurts, smoothies, soups, and dips. To name a few. So, now I'm also an affiliate for them because I love them. Please use my link in bio to check them out (at no cost to you) and because they are celebrating their 5 year anniversary, you get 25% off storewide until April 19th. Sooo.... hurry!⁠
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Hello, beautiful lemon! 🍋🍋🍋 If you're som Hello, beautiful lemon! 🍋🍋🍋 If you're someone who buys a lot of lemons and juices them... did you know that you can "zest" the peels using a microplane and stick them in the freezer for future use? Meal prepping at its best, baby! I posted a recipe on the blog last week for Instant Pot pressure cooker creme brulee with a touch of lemon. This zest is perfect for that! I also keep it on hand for madeleines... Dennis requests those like every day!
Are you using your pressure cooker to its fullest Are you using your pressure cooker to its fullest potential? I've barely scratched the surface but I gotta' tell you... I use it all week long for soups! Recently I decided that I wanted to use it to make a dessert and started browsing around on Pinterest. I decided to make creme brulee in my Instant Pot! After playing around with it, I posted (link in bio) a recipe for creme brulee with a touch of lemon.🍋
I don't really have a sweet tooth yet I always hav I don't really have a sweet tooth yet I always have a "little something" in the pantry to satisfy the little bit of sweet tooth that I have! After a zillion years of blogging, I can count on one hand the number of desserts that I've blogged about. So, when I do create a recipe and actually post it, I'm like, "Look at me, I'm a baker now!" hahaha Actually, it's not all about baking. For example, I just posted a recipe for Instant Pot creme brulee with a touch of lemon. Link in bio, of course! The ingredients are super simple and the pressure cooker makes it super fast and easy. Best of all? It is #lowcarb and #keto!
I don't know about you, but man I love a good sala I don't know about you, but man I love a good salad. The best thing about this salad (okay, besides the taste) is that the ingredients are sooooo easy to make ahead of time. That means you can dinner prep and toss this salad together at the last moment. As all good salad should do.⁠
The stars of this healthy salad are the hearty veggies: sweet potatoes and radishes. You’re going to roast them first. That’s right, roast!
A healthy salad is wholesome. Substantial. Strong A healthy salad is wholesome. Substantial. Strong enough to sail on its own, yet perfectly willing to tag along with the main course. In fact, I think you’ll love serving this salad whenever you may have someone at the dinner table that is drawn to more-veggies and less-meat.⁠
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It’s pretty isn’t it?
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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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