Practice improvising in the kitchen with this healthy beetroot salad, throw in any leftover carrots, courgette, fennel - or similar. Grate together in more ways than one! Recipe from Nick Wilkinson, the winging it chef.




Carrots (also nice with fennel, courgette, celeriac – try with whatever you have around)

Some lettuce

An orange or lemon

Olive oil


Sunflower seeds (and/or other seeds)

Roughly chopped walnuts


Salt & Pepper 



  1. Grate the beetroot, apples, carrots etc into a big mixing bowl.
  2. Add raisins if using.
  3. Get an empty jam jar, and make the dressing with the juice of an orange, a dash of olive oil, a little (e.g. ¼ teaspoon) mustard, salt and pepper.
  4. Put the lid on the jar and shake it. Taste, adjust and when happy add to the grated veggies and toss together.
  5. Make a bed of lettuce in a serving bowl, and put the grated veg mix on top.
  6. Sprinkle with seeds, nuts and chopped parsley (or your herbs of choice).

Advice from Nick Wilkinson (chef)

'Experiment at home, branch out, and use up what you have knocking about. Before you chuck something away, think about whether it could be used somewhere. Just remember, when winging it go easy on the seasoning and spices, and taste as you go. If you're not sure it's gonna work out, try out with a little bit first.'

Winging it mantras:

  1. You can always add more but you can't take it out!!
  2. Taste, taste, taste as you cook.

This recipe is from the Taste Not Waste cookery class, part of the Zero Waste Kitchen Challenge project in Swadlincote. The theme was 'winging it', so the recipe is a pretty rough guide.