Left: Outstanding in the Field founder Jim Denevan. Right: My beets from summer 2009
O.k., so Jim Denevan isn’t really my bf. In fact, we have never even met….. but if he could just get a look at these beautiful beets I grew in my backyard garden last summer, I know that he would love me back.
Artist, surfer, chef and creator of the innovative ‘Outstanding in the Field’ touring dinner company, Denevan’s operation tours North America for 6 months each year, timing its events with the bounty of each region’s harvests. Starting in California and traveling as far North as Alaska, all distances are covered in a red 1963 flexi bus. These festive, unique dinner parties are hosted outdoors, at the very farms that have grown the ingredients for that same evening’s menu. These events offer diners (100 plus per seating) an unforgettable culinary experience that connects them directly to their food source and also to the farmers and food artisans responsible for making such top quality abundance possible.
Former chef of Santa Cruz’s Gabriella Café, Denevan has released a cookbook sharing some of his thematic menu creations, as well as those contributed by some of the guest chefs who have participated at various dinners along the way. ‘Outstanding in the Field- a farm to table cookbook‘ is a inspiring, drool inducing read that makes one want to run outside, raid a vegetable garden and cook something delicious. This Marinated Roasted Beets recipe is a simple, gorgeous looking dish. Denevan suggests serving combined with a mixed green salad, tossed with crisp spring vegetables or paired with pickled trout.
Marinated Roasted Beets
1 pound red or gold beets, tops removed
1 tbsp vegetable oil
kosher salt
3 sprigs thyme or 1 sprig rosemary
1 small shallot, minced
3 tbsp red wine vinegar
1/3 cup extra virgin olive oil
freshly ground black pepper
Heat oven to 375*. Scrub the beets and pat them dry. Place them in a small baking dish, toss them with the vegetable oil and season with salt. Add the thyme sprigs to the pan along with about 1/3 cup water. Cover the pan tightly with aluminum foil. Roast in the oven until the beets can be easily pierced with a knife, about 45 minutes for medium beets. Remove the foil and allow the beets to sit at room temperature just until cool enough to handle.
To make the marinade, in a small bowl combine the shallot and vinegar and set aside to macerate for 10 minutes. Add a pinch of salt and slowly whisk in the olive oil until well combined.
Peel the beets. Cut the beets into 1/8” rounds or 1/4″ wedges and place them in a medium bowl. Pour the marinade over the beets and stir gently with a wooden spoon to thoroughly coat the beets with the marinade. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes before serving.
