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Copy of Kalettes with Chestnuts, Goat's Cheese and Hazelnuts

Serves 4: Prep time 5 mins: Cook time 10 mins


225 g Kalettes

25 g Butter

1 Shallot finely chopped

1 tablespoon Rapeseed Oil

200 g Cooked Beetroot cut into 3cm chunks

125 g Whole cooked chestnuts, vacuum packed

50 g Goats Cheese Crumbled

50 g Toasted Hazelnuts Roughly chopped

Truffle or extra Rapeseed oil


1/ Wash and drain the Kalettes. Slice any large ones in half lengthways.

2/ Heat the butter in a large frying pan, add the finely chopped shallot and cook for a minute or two till softened

3/ Add the Kalettes, season with salt and pepper, then cook for 2-3 minutes until wilted and tender

4/ Gently toss the Kalettes, roasted beetroot, chestnuts and hazelnuts together in the warm pan, off the heat.

5/ Put into a serving dish, crumble over the goat's cheese and drizzle with Rapeseed oil or truffle oil

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