Eat the seasons



Eating seasonally is not only cheaper but tastes so much better. Beetroot and carrot are both in season now, so why not try this simple but very tasty salad recipe?

Simple Beetroot and Carrot Salad …

3 beetroots

2 carrots

juice of 1 lemon heaped teaspoon Dijon mustard a drizzle of honey a little olive or rapeseed oil small pinch of salt (a sprinkle of seeds for the top)

Peel and grate the carrots and beetroot (ideally in a food processor!). Heat a little oil in a pan. Add all the ingredients and stir fry for 1 – 2 minutes. Chill in the fridge for 30 minutes.

What’s great about beetroot?

Beetroot is a slow release carbohydrate high in vitamin C, folate (B5) and potassium. It is a vasodilator; this means that it causes the blood vessels to widen which reduces blood pressure and increases oxygen delivery. Beetroot also contains a unique phytochemical – betatin, which is a powerful antioxidant and contains unique substances that support the liver in detoxing the body.

Happy cooking …

Find out more about Helen Money's nutritional advice


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