Prep Oven & Beets: Preheat your oven to 400°F (200°C) and lightly grease a rimmed baking dish or skillet with a small splash of olive oil. Trim the top stem portions and bottom roots off the beets so they can sit completely flat on a surface. Peel the skins completely off using a vegetable peeler.

Hasselback Slices: Place a prepared beet flat-side down on a cutting board between two wooden chopsticks or wooden spoon handles. Slice straight down into the beet at narrow, ⅛-inch intervals; the chopsticks will naturally halt your knife blade, keeping the bottom base beautifully intact. Repeat for all beets.

Seasoning: In a small mixing bowl, whisk together the extra virgin olive oil, finely minced garlic, salt, black pepper, and optional pinch of red pepper flakes.

Coat: Arrange your sliced red and golden beets in the prepared baking dish, alternating colors for contrast. Use a pastry brush to coat them generously with the garlic oil mixture, gently fanning the layers apart so the seasoned oil seeps deep into the gaps.

Bake Covered: Cover the entire baking dish tightly with aluminum foil to lock in steam. Bake for 35 minutes until the insides begin to soften.

Crisp Edges: Carefully remove the aluminum foil layer. Baste the tops of the beets with the warm oil gathered at the bottom of the dish. Return uncovered to the oven for another 20–25 minutes until the centers are completely fork-tender and the edges display slight crisping and caramelization.

Finish: Remove from the oven and immediately shower the piping hot beets with the chopped fresh dill and parsley before serving warm.