Prep time 5 mins: cook time 10 mins
1/2 Red Onion
1 tbsp Rapeseed Oil
1 tbsp Balsamic Vinegar
100g Cooked Beetroot
2 tbsp Chopped Cooked Chestnuts
1 tbsp Chopped Parsley
1 tsp Local Honey
50g Goats Cheese ( optional)
Finely slice the onion.
Gently sauté the onion. Heat the oil in a large, non-stick frying pan and cook the onion over low heat.
Add the kalettes, season with salt and pepper, put the lid on and gently sauté until tender, for about 5 minutes.
Add the balsamic vinegar, stir until it starts to caramelise.
Cut the beetroot into small cubes then add to the pan when the contents have caramelised.
Scatter the parsley, hazelnut and cheese (if used) on top and serve.