There are so many good things to say about beetroot that it’s hard to know where to begin: Recent research has shown that it is great for boosting stamina and helping muscles work, to the extent that many athletes are now including it as part of their health regime to support training.

It also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid.

  • Beets are an excellent source of antioxidants and soluble fibre (good for digestion and supporting healthy cholesterol levels).
  • Much research has been carried out in the effect beetroot has on reducing blood pressure and therefore lowering the risk of heart attacks and strokes – a daily 250ml glass of juice or 1-2 cooked beetroot are enough to reduce blood pressure readings.
  • Powerful antioxidant properties help to reduce LDL (bad cholesterol) which protects the arteries thus reducing the risk of heart disease and stroke
  • Beetroot contains folic acid which is essential for normal tissue growth and crucial to the development of the baby’s spinal chord.
  • Beetroot contains the mineral silica which helps the body to utilise calcium, which is important for musculo-skeletal health and reducing the risk of osteoporosis.
  • Beetroot is virtually fat free and low in calories.  Although it is sweet tasting, it is converted into sugars very slowly and therefore helps to keep blood sugar levels stable.
  • Beetroot’s iron content means it’s good for those with anaemia and fatigue.
  • A recent US study has shown that beetroot may help in fighting dementia because it contains compounds that increase blood flow to the brain.

What’s not to like?!

If you associate beetroot with bottles and vinegar – think again and try this recipe using fresh, raw beetroot.  If you’re not sure about eating it raw then you can easily make this with slices of cooked beetroot that has been boiled or roasted in the oven.  Secretts have a number of beetroot varieties that you can try.

This is a favourite recipe of mine which makes a lovely lunch dish.  The raw beetroot is really crunchy which contrasts beautifully with the creamy cheese:

  • Arrange mixed salad leaves on a plate
  • Grate one small raw beetroot per person (wear rubber gloves to stop your fingers staining!) over the leaves
  • Scatter over a handful of walnut halves
  • Crumble either feta, soft sheeps or goats cheese over
  • Finally dress with a simple dressing made from cold pressed walnut oil and lemon juice

If you would like more information on health issues please contact Pippa Mitchell our Nutritional Therapist on 01483 527945 and for ideas on healthy eating including recipes, take a look at our website and click on the ‘Lucks Yard blogs’ tab



Portsmouth Road, Milford, Surrey GU8, Tel: 01483 527945