While the beets are roasting, spread the almonds on a baking sheet and place in the oven until they turn the color of peanut butter, about 6 minutes. (Ideally, the almonds should be roasted at 320°F for 10 to 12 minutes.) Let cool in the pan on a wire rack. Measure out 3 teaspoons of the almonds, roughly chop, and set aside.
In a blender, combine the remaining almonds, the yogurt, garlic, pickled pepper liquid and vinegar. Blend until very smooth and transfer to a bowl. Add the remaining base ingredients; then fold in the reserved chopped almonds.
Using a rubber spatula, fold in the fromage blanc, shallot, lemon juice, honey and dill into the purée. Adjust the seasoning with lemon juice and salt. A small amount of additional yogurt may be used to thin the dip if needed. Cover and refrigerate until plating.