Begin by boiling or roasting the beetroot until they are tender. Depending on the size of the beetroot, this may take about 30 to 45 minutes. Once cooked, allow them to cool.

After they are cool, slice the beetroot into thin rounds.

In a bowl, combine all the marinade ingredients: olive oil, balsamic vinegar, honey, dried thyme, salt, and pepper. Mix well until everything is blended.

Place the sliced beetroot in the marinade, making sure they are fully coated. Cover and let them marinate for at least 2 hours; for best results, let them marinate overnight in the refrigerator.

In another bowl, mix together the cream cheese, sour cream, and lemon zest. Stir until smooth and combined. This will give you a deliciously tangy cream that complements the sweet marinated beetroot.

Once the beetroot is marinated, place them on a serving platter and spoon the cream topping generously over the beetroot slices.

Top with fresh arugula, and sprinkle with nuts, additional lemon zest, and freshly ground pepper. Your festive appetizer is now ready to serve!