In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.

In a separate jug, whisk the warm milk, egg, and beet puree together until completely smooth and consistent.

Pour the wet ingredients into the dry mixture and whisk until well combined to form a batter.

Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 30 to 45 minutes until slightly bubbly.

While the batter rests, prepare the topping by whipping the goat cheese, heavy cream, chopped dill, and lemon zest together in a small bowl until light and fluffy.

Heat a large non-stick skillet over medium heat and lightly grease with a small amount of butter or oil.

Drop small spoonfuls (about 1 tablespoon each) of batter into the pan to form mini pancakes, being careful not to crowd the pan.

Cook for 1-2 minutes until small bubbles appear on the surface of the blinis, then flip and cook for another minute until set.

Transfer cooked blinis to a serving platter and top each with a dollop of the whipped goat cheese mixture before serving.