Smashed Beets with Horseradish Cream

1: Preheat the oven to 420°F and line a sheet pan with parchment paper.

2: Bring a large pot of water to a boil, add the beets, and cook for about 40 minutes until tender. Drain the water and peel the beet skins.

3: Place the beets on the sheet pan, add 2 tablespoons of olive oil, and season with salt and pepper. If using two colors of beets, separate them on the sheet pan.

4: Smash the beets with a large flat bottomed bowl until flattened into small pieces. Drizzle with the remaining oil and season with salt and pepper.

5: Spread thyme on top of the beets, place in the oven, and roast for 30-35 minutes until crisp, flipping halfway.

6: In a small bowl, whisk together yogurt, cream cheese, horseradish, lemon juice, maple syrup, Worcestershire sauce, cumin, dill, salt, pepper, and scallions to make the spread.

7: Remove the beets from the oven and discard the thyme stems. Serve the spread on a plate topped with arugula, beets, nuts, scallions, lemon zest, maple syrup, black pepper, and Parmesan cheese.