High blood pressure (BP) or hypertension (BP>140/90 mmHg) is an independent risk factor for CVD. Individuals with uncontrolled hypertension pose a 3-fold higher risk of developing CVD compared with normotensives. Vegetables, particularly green leafy and beetroot are abundant in nitrate (NO3−), which after ingestion can be reduced to nitrite (NO2−) by oral bacteria, and further to the vasodilator nitric oxide (NO) endogenously. Beetroot juice (500 ml) has been shown to lower systolic BP (SBP) by 10 mmHg in healthy individuals. A pilot study was designed to investigate the effects of enriching bread with two different varieties of beetroot on 24 h ambulatory BP (ABP).