Seamus Mullen’s Tertulia in NYC is about as close as you can get to eating in Spain without actually getting on a plane. While Mullen’s giant, crispy-bottomed paella is the go-to dish, his Ensalada de Remolachas has a cult following as well.

F&W Editors
February 24, 2015

Seamus Mullen’s Tertulia in NYC is about as close as you can get to eating in Spain without actually getting on a plane. While Mullen’s giant, crispy-bottomed paella is the go-to dish, his Ensalada de Remolachas has a cult following as well. “At first glance, it’s a simple beet salad with creamy, funky Spanish cow’s milk cheese,” Mullen says. “But once you dig in, it’s layered with nuanced flavors: some of the beets are thinly sliced raw, some are pickled, some are deeply smoked for an intense meaty flavor.” Along with the myriad beet preparations, the salad also includes spicy baby mustard greens and candied pistachios. “It’s a dish that seems very straightforward,” he says. “But there is a lot of technique and depth of flavor behind it.”

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