I am interested in the idea of using the hasselback technique on a variety of fruit and vegetables. Previously, I have shared hasselbacked zucchini, and butternut squash. Today I have beets. So far, they are my favorite. It makes them more fun to eat.

I selected small beets, boiled them in water first until slightly tender, then cut, brushed with olive oil and roasted until fully tender. I served it with a simple salad of spinach, toasted walnuts and goat cheese.