• Heat the oven to 400 degrees
• Peel the beets and cut into 1 1/2 inch cubes.
• Place the beets and shallots into a medium-sized bowl. Evenly distribute 2 tablespoons olive oil and 1 teaspoon salt on top of the vegetables. Stir well to coat.
• Place the beets and shallots onto a rimmed baking sheet and roast for 35 to 45 minutes, or until softened. Stir the vegetables once or twice during the roasting process.
• Remove the beets from the oven and bring to room temperature.
• Add the ingredients into the Vitamix container in the following order: 3 tablespoons extra-virgin olive oil, lemon juice, lemon zest, vinegar, crème fraîche, beets, shallots, tarragon, 1 1/4 teaspoons salt. Secure the lid and set the speed to Variable 1 and then start the machine. Slowly increase to its highest speed. Blend for 50-60 seconds until smooth.
• Serve the beat crème fraîche dip with beet green pesto (see recipe below) on the side or on top of the beet crème fraiche with favorite vegetable chips.

for the pesto

• Add the ingredients into the Vitamix container in the following order: olive oil, lemon juice, cheese, garlic, mint, tarragon, beet leaves, nuts and salt. Secure the lid and set the speed to Variable 1 and then start the machine. Slowly increase to its highest speed. Blend for 40 seconds until smooth.