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.
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!