A hasselback potato is a Swedish creation named for the restaurant that developed it back in the 18th century. It’s a potato that’s partially sliced, often (though not always) stuffed with garlic, dotted with butter, and roasted until its fanned, outer edges are crisp and its interior is baked-potato soft. (For a recipe and mouth-watering photos, check out Shaheen Peerbhai’s blog, The Purple Foodie.) It’s a brilliant way to turn the everyday potato into a crisp-tender, buttery, garlicky delight.

That said, any great creation (even ones that have been around for a few hundred years) can benefit from the occasional update. This I learned when I popped onto the blog Lemons and Lavender and spotted a recipe for Hasselback-style Roasted Beets with Orange and Shallot Sauce. What I love about this recipe isn’t just that it calls for beets instead of potatoes; I like the extra little details that go into it, too. There’s a great tip for how to thinly slice a beet without cutting it all the way through (place it on a spoon–the edges will keep you from cutting through the entire beet), and instead of calling for regular butter to top the beets, the recipe produces a brown butter-shallot sauce (one that’s infused with orange zest and combined with an orange juice reduction) that gets drizzled over top.

Imagine the bright, citrusy notes of orange melding with the earthy sweetness of the warm, roasted, brown-butter-coated beets…While it may be an update now, it sounds like a future classic to me.