#TasteofThursday recipe from Chef Paul Moran - Salad of Beet

Salad of Beet, Parma prosciutto, fresh goat cheese, balsamic dressing and pine nuts

serves 4

Ingredients

For the beet salad
4 medium red beets scrubbed with a vegetable brush 1 medium orange beet peeled
500g rock salt- optional!
8 thin slices of Parma prosciutto
100g piece of frozen goat cheese
20g toasted pine nuts
Fresh dill and watercress leaves

For the balsamic dressing 20g Dijon mustard
20g honey
20g balsamic vinegar

3g salt
3g pepper
50ml olive oil
50ml pumpkin seed oil

Method
For the balsamic dressing
Add everything except the olive oil and pumpkin seed oil into a small mixing bowl. Using a stick blender slowly mix the ingredients. Once mixed slowly stream the oil into the mixture. Set aside for finishing.

For the raw orange beet curls
I use a Japanese turning slicer, they can also be made by hand with a bar tool like a zester. If you don’t use them immediately store the curls in water.

For the salad
Cook the beets on a tray of rock salt or wrapped in foil in a 350 degree oven until tender. Once cooked cut them into quarters and feel free to leave the skin on or off. Using a spoon drizzle some of the balsamic dressing onto the plate. Place the beets, prosciutto, raw beets, watercress and dill in an appealing way on the plate. Using a micro plane or zester grate the frozen goat cheese over the dish until heaps of cheese snow form. Serve immediately and enjoy

Chef Paul Moran is from Kelowna, British Columbia, Red Seal certified, fluent in both French and English with a passion for ingredients, connecting with his surroundings and cooking to please and peak the interest of clients.
Chef K2 Heli Ski Lodge
2013 Winner of the first annual Hawksworth Young Chef Scholarship award, judged by Canada’s top chefs at a national level
Executive chef at the Outpost, a West Coast Fishing Club lodge. Managing and executing five star dinning for guests on a three to four day stay basis. Including all meals for 15 live in Staff.
2012 – 2013 Restaurant consulting at TABLE in Paris and SOURCE in Vancouver.
2010-2012 Executive sous chef, restaurant SATURNE (Omnivore prize 2011&2012) Paris.
2009-2010 Tournant, restaurant LAURIE RAPHAEL Montreal.
2008-2009 Chef de Partie, HOTEL NEGRESCO Nice, France
2008-2009 Chef de Partie, JUMEIRAH BEACH HOTEL Dubai.
2004-2008 Junior sous chef, WEST Restaurant Vancouver. Formal Education
2013 Invited chef for BON APPETIT BANFF at the Juniper Hotel and Bistro, Banff
Recipient of over 10 medals in Local and International Culinary Competitions. Including a Vancouver Rising Star gold medal.
Invited chef for SECONDS ARE FIRSTA dinner high lighting sous chefs of outstanding restaurants.
In attendance for Rene Redzepi’s MAD food camp 2011 and 2012,
Invited chef Omnivore Festival 2011 and 2012,
Bocuse Dor in 2010, Alba truffle festival in 2009
Co star for “Morel Episode” on Food Networks Glutton for Punishment food series.
Paul is an extremely passionate Traveler and Outdoorsman, who enjoys Mountaineering, Snowboarding, Tennis, Wine, Swimming, Farming, Fishing, Hunting and Foraging.