Remove the greens from the beets. Trim the tail from the beets and slice off the tops. Cook the beets until tender. I cooked mine in my Instant Pot, but feel free to roast or microwave.

Cool slightly, and peel. Heat the olive oil in a skillet over medium-high heat. Smash the beets using a sturdy cup with a flat bottom, and add to the pan. Lightly salt and pepper, and sauté for 7 - 10 minutes until flipping. Sauté for another few minutes.

Bring a pot of well-salted water to a boil. Coarsely chop the greens. Cook in the hot water until tender - about 5 minutes. Drain.

Lay the greens on a plate, top with the smashed beets, and drizzle with the Goat Cheese Dressing.

Mash the goat cheese and crème fraîche together in a bowl, and whisk in the remaining ingredients. The dressing will be lumpy.