Stamnagkathi ( spiny chicory) beet root with garlic and balsamic

Stamnagathi is a wild chicory variety with spiny leaves that grows mainly in the island of Crete. It is considered as one of Cretans’ hidden secrets for well-being and longevity.

INGREDIENTS

1 kilo stamnagkathi ( spiny chicory)

1 kilo beet root ( leaves and root)

1/4 cup olive oil

3 garlic cloves minced

6 tablespoons red wine vinegar

4 tablespoons balsamic cream vinegar.

In 3 separate pots boil in salted water the vegetables. Boil the stamnagkathi no more than 8 minutes, boil beet root leaves until tender, and roots until soft. drain each pot once ready. Slice roots and place all the vegetables in a salad bowl.  Mix together the oil, garlic, red wine vinegar and balsamic. beat lightly and sprinkle over the salad and serves. Enjoy warm or cold