Hasselback beets are the logical next-step as well as the vegetable alternative to hasselback potatoes. The beets fan out along the thin slices cut crosswise, but not all the way through. It’s a technique first introduced in the 1940s. The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken. The reason for the cut is the deliciously crispy edges you get all over the surface. Meanwhile, adding a little flair to your favorite veggies — why not? Cut slits in the beets at 1/8-inch intervals, or as thin as you possible can, stopping about 3/8-inch from the bottom so that the slices stay connected. It’s a big help to place one beet in the cup of a wooden spoon to get a solid hold while stop cutting just above the bottom of the beet. Nevertheless, cutting precisely is dependent on the knife being very sharp. With the right tool, it may even be fun. Try wielding and cutting with one of those handcrafted Japanese knives with a thin blade with incredible cutting performance. Hasselbacking would challenge the knife skills of any home cooks. On this day, I’m ready to put my Japanese knives and skills to the test. […]