Beet Salad with Green Apples and Marcona Almonds

Name: Beet Salad with Green Apples and Marcona Almonds (Ensalada de Remolacha con Manzanas Verdes y Almendras)
Cuisine: Spanish
Ingredients: 4 medium beets, cleaned and trimmed; ¼ cup extra-virgin olive oil; 2 teaspoons balsamic vinegar; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 cups arugula or mixed greens; 2 cups arugula or mixed greens; 2 shallots, thinly sliced; ½ tart green apple, such as Granny Smith, julienned; ½ tart green apple, such as Granny Smith, julienned; ¼ cup goat cheese, crumbled; ¼ cup Marcona almonds, chopped; 2 tablespoons chopped fresh parsley

Ensalada de Remolacha con Manzanas Verdes y Almendras

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

The beets give this salad an earthy sweetness that pairs nicely with the crisp, tart apples and creamy goat cheese. Any variety of beets will work well in this recipe, although it’s nice to have an assortment of colors, if available.

The beets and the vinaigrette can be prepared and stored in the refrigerator up to 2 days in advance.

Ingredients

Europe
Spain
Vegetarian
Gluten-free

Ingredients

Method