I wanted to make beet tonnato. Why, I thought it would taste amazing. Unfortunately, I have yet to wrap my mind about how to serve it so it sits on the shelf of unused ideas waiting to be called upon. In the mean time the beets I have on hand sparked a new dish which combined the beets, cranberry-miso and sake cured steelhead trout roe. What I was most pleased with was the bullets of beet which allow for a compact organization of flavors on the plate. The trim from the beets will be put to use in one of several forms: incorporated with miso, infused in tequila, and as a warm borscht creme caramel.