Hasselback Beets

I love Hasselback potatoes......which are just little fanned potatoes studded with herbs and butter.

How about we try hasselbacking (is that a word?) beets.

Good idea.

My usual roasted beets method is covering the whole beet with olive oil and kosher salt, then wrapping in foil and cooking one hour at 400F.

Here, I peeled the beets and cut little slits (actually easier than it sounds) in the beet, without cutting through to the bottom.

I laid them in a casserole and drizzled with olive oil and kosher salt.
  Baked them uncovered for 50 minutes at 400F.   (I think next time I will cover them, so they look redder and smoother vs. crispy).

I made a dressing of red wine vinegar, honey and fresh dill and poured over the beets while still hot. 

 Then sprinkled with chopped pistachios.....these were pretty and delicious!

The next morning, I had them with fresh ricotta for breakfast.

Whoever invented "hasselback" is so smart!

Eat your beets!