I wanted to make beet tonnato. Why? I thought it would taste amazing. Unfortunately, I have yet to wrap my mind around how to serve it, so it sits on the shelf of unused ideas waiting to be called upon. In the meantime, 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 were 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 crème caramel.
Leave a Reply