Clean and rinse the chard and cut the stems into small pieces. Blanch leaves in enough salted water for one minute. Drain and lay out on kitchen paper, sprinkle with pepper. Cut feta slices into four pieces, spread with paprika paste, place dill on top. Wrap each with three to four chard leaves. Place the packets in a steamer insert, steam over boiling hot water in a closed saucepan.
Make the sauce as follows. Chop shallot, cut beet into sticks. Sauté shallot in butter until soft. Add beet. Pour in wine, season. Add creme fraiche, bring to the boil briefly, stir chopped tarragon into the sauce.
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