Heat 2 teaspoons neutral oil in a medium pot over medium heat. Add the shallot and cook for 3-4 minutes until it begins to soften.

Melt the butter into the shallot. Once frothy, add the thyme and cook for 30-45 seconds until fragrant.

Add the beets and toss to coat in the butter. Add the beans and season everything with salt and pepper.

Pour in the water or stock and bring to a boil. Reduce heat and simmer for 30 minutes until very soft.

In a bowl. whisk together the lemon juice, 1/4 cup hot honey, and 1/4 cup extra virgin olive until emulsified. Season with salt. Note: you may need to whisk again before using.

Taste the beets and beans and season to your preference. Add the heavy cream and use an immersion blender to blend until smooth and creamy. Set aside and keep warm.

Heat 2 teaspoons neutral oil in a wide pot over medium-high heat. Once hot, add the shallot and cook for 3-4 minutes until it softens.

Add the mushrooms and cook for 6-7 minutes until they crisp up around the edges. Season with salt.

Add the Brussels sprouts to the mushrooms and cook, flipping them occasionally, for 3-4 minutes until they just begin to turn golden brown. Season with salt.

Add the tomatoes along with half the hot honey vinaigrette. Bring to a boil and cook for 5-6 minutes, stirring regularly, until the Brussels sprouts are tender-crisp and the tomatoes are beginning to burst.