Tiny New York Kitchen: Watercress & Beet Salad

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By Victoria Hart Glavin of Tiny New York Kitchen

It must be my Czech upbringing, but I absolutely love beets. If you love beets like I do then give my Watercress & Beet Salad a try for dinner.


3 Tablespoons White Wine Vinegar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

3 Tablespoons Olive Oil

3 Bunches Watercress (Trim Tough Stems & Coarsely Chopped)

1 Cup Cooked Beets (Chopped)

1/2 Cup Toasted Sunflower Seeds

In large-size salad bowl combine vinegar, kosher salt, and pepper. Slowly whisk in olive oil. Add watercress, chopped beets, and toasted sunflower seeds. Toss with vinaigrette to coat evenly. Serve immediately. Serves 8.

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.