A beet salad to beat all salads.

** Update:  I have since substituted pears for the apples and it notches up the pow! factor **

Mmmm, beets.

You’ve had them before, right?  No, No, I am not talking about the pickled beets that are gratuitously placed on a salad bar or buffet lane.

I am talking roasted beets.  Boiled beets.  Beets cooked overnight in a slowcooker.

Beets that bring out the warmth and depth of all things Fall.

Mmmm, see what I mean?

I’m sorry… did you just say that you’ve never had a beet experience like that?

You’re in for a treat. 

A beet treat.

Yesterday I mentioned how the foods and treats I marveled, ooohed and awhhhed over in travel this year can be easily be replicated. 

Let’s start with the over-the-top flavor explosion experience I encountered at an Upper East Side French bistro in New York City called Chat Noir Bistro.  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. 

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.

It arrived.  My oh my!  Wasn’t this an interesting dish to behold?

And then, the first bite.  And the next bite.  And the next bite.  It was gone faster than I can write out the next bite.

Gone. Devoured.  Evaporated.

Pure flavor explosion!

Our maitre ‘d was tickled pink over our discovery!  He excitedly told me that he goes home and makes it for himself at night.  And he told me how to make it for myself.

Yeah, it’s that easy to make.

And yeah, it’s that good.

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.

Chat Noir Bistro’s Roasted Beet Salad

Serves 4

Ingredients

1 apple

1 avocado

1 red beet

1 tablespoon blue cheese

1 tablespoon olive oil

Fine sea salt

Instructions

1.     Boil water in pot on stove and drop in red beet, skin on.  This should take about 30 minutes.  Insert a knife into the flesh until it easily pushes through.  Side note, You may want to crock pot overnight multiple beets or boil multiple beets so you can have some on hand… for tomorrow night when you will want to eat this again.

2.     Remove beets from water.  Wearing your dishwashing gloves, remove skin.  It will easily come off but yes, it will be messy.  Have paper towels close by.

3.     It is up to you at this point.  I like to put my beets in the fridge and have them cooled for a bit.

4.     Dice up beet and put in bowl.  (Make sure it is a bowl that won’t stain.)

5.     Peel and dice up apple and add to bowl.

6.     Peel and dice up avocado and add to bowl.

7.     Add blue cheese.

8.     Add olive oil.

9.     Toss and add salt to taste.

10.   Dish into bowls or make a beautiful presentation like the Chat Noir Bistro delivered.  Next time I’ve got to do that!

What do you think?  Easy, right?

You may also find yourself making this treat… just for yourself.

Because you can. 

Eat well, my friends.  Eat well.

Lyndi