Wash and drain the Kalettes. Slice any large ones in half lengthways.
Heat the butter in a large frying pan, add the finely chopped shallot and cook for a minute or two till softened
Add the Kalettes, season with salt and pepper, then cook for 2-3 minutes until wilted and tender
Gently toss the Kalettes, roasted beetroot, chestnuts and hazelnuts together in the warm pan, off the heat.
Put into a serving dish, crumble over the goat's cheese and drizzle with olive oil or truffle oil
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