Preheat oven to 350°F. Place beets in a roasting pan and add 1 inch water, garlic and dried herbs. Cover tightly with foil and bake 1 hour, until beets pierce easily with a fork. Skin the beets by rubbing them with your hands. (Use gloves if you don’t want your hands to turn pink.) Dice beets and place in a bowl.

Meanwhile, fill a large pot with water and bring to a boil. Add eggs and boil 8 minutes. Immediately transfer eggs to a bowl of ice water to cool. Peel eggs. (Pro tip: Dip eggs in cold water to get rid of any shell shards.) Slice eggs in half lengthwise.

Add yolks and crème fraîche to the beets. Cover the egg whites and refrigerate, then blend the beets and yolks with an immersion blender or food processor until smooth. Add salt to taste. Refrigerate filling for 3 hours to thicken. Spoon filling into the egg white halves (or use your favorite piping tip). Top with chili-infused honey and a pinch of black pepper, and serve.

*Chili-Infused Honey

Add 2 dried chilis to 1 jar local raw honey and let sit for up to 1 week. Remove and discard the chilis and store the honey at room temperature. Drizzle honey on deviled eggs or just about anything else.