Toss beets in a large mixing bowl with 2 tbs of olive oil, salt, and pepper.
Roast beets for 45 minutes or until they are tender enough to poke with a fork. While the beets are roasting, toss broccoli in a large mixing bowl with 2 tbs olive oil, salt, and pepper, bake on a separate sheet pan with the beets for 15-20 minutes.
While the beets and broccoli are cooking, prepare the corn and pappardelle: bring a saucepan to a boil, add corn, and cook for 2-3 minutes. Drain and set aside. Cook pappardelle according to package directions. Drain pot, leaving about 1/4 cup of water in the pot. Set aside.
When beets are finished roasting, heat a medium sized pan with 1 tbs olive oil on medium-high heat. Once heated, add butter, garlic, shallot, and apple cider vinegar. Sauté until shallot begins to turn translucent, about 1.5 minutes. Add beets and sauté in the shallot/garlic mixture for 15 minutes, stirring frequently.
Transfer beets from pan to an immersion blender or food processor with crème fraîche and parsley, purée until smooth.
Transfer pappardelle back to pot and mix with 1 cup beet purée.
*If you have beet purée leftover, freeze it in an air tight container