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