Smashed Beets with Horseradish Cream
Delicious smashed beets seasoned with olive oil, thyme, and topped with a creamy horseradish spread. This recipe can easily be made dairy-free and is perfect as a side dish or appetizer. The combination of flavors from the beets and the creamy spread creates a vibrant and satisfying dish. Serve with arugula, nuts, and scallions for added texture and taste.
What you need

bunch arugula
tsp pepper

oz parmesan cheese

tsp salt

dash worcestershire sauce

dash black pepper

tsp maple syrup

tsp dried dill
lemon zest

bunch thyme sprigs

tsp lemon juice
tbsp olive oil
tbsp greek yogurt

tbsp horseradish

cup cream cheese

tbsp scallion
beet

nuts
Instructions
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.View original recipe