Go Back

Christmas Kalettes with Chestnuts, Goat’s Cheese and Hazelnuts

Course Side Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Fiona Maclean


  • 225 g Kalettes
  • 25 g Butter
  • 1 Shallot finely chopped
  • 1 tablespoon Olive Oil
  • 200 g Cooked Beetroot cut into 3cm chunks
  • 125 g Whole chestnuts vacuum packed
  • 50 g Goats Cheese Crumbled
  • 50 g Toasted Hazelnuts Roughly chopped
  • Truffle 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 olive oil or truffle oil