StarInfiniteFood

1: Preheat the oven to 420. Line a sheet pan with parchment paper and set aside.

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

3: Add the beets to the sheet pan, add two tablespoons of the oil, salt, and pepper. Note: if using two colors of beets, separate them on the sheet pan and smash separately.

4: Use a large flat-bottomed bowl to gently smash the beets until flattened into small pieces. Drizzle the tops with the remaining oil, and season the tops with salt and pepper. Add the thyme spread out onto the beets, and place in the oven for 30-35 minutes until crisp, flipping halfway.

5: Next, make the spread. Add the yogurt, cream cheese, horseradish, lemon juice, maple syrup, Worcestershire, cumin, dill, salt and pepper to taste, and scallions to a small bowl. Whisk to combine.

6: Remove the beets from the oven, discard thyme stems, then serve the spread on a plate. Top with the arugula, beets, Brazil nuts, scallions, lemon zest, maple syrup, black pepper, and Parmesan cheese.