Vegetable Borscht

INGREDIENTS

• 2 tablespoons snipped dill
• 1 tablespoon unsalted butter
• 3 large shallots, peeled and sliced 1/4 inch thick
• 2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
• 1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
• 2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
• Salt and freshly ground pepper, to taste
• 4 cups homemade or canned low-sodium chicken stock, skimmed of fat
• 8 sprigs fresh tarragon
• 2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
• 2 teaspoons fresh lemon juice