1Preheat the oven to 400°F. Place the beets in an 8-inch square baking dish and add just enough water to cover the bottom of the dish (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil. Bake just until tender, about 30 minutes to 1 hour.
2Carefully remove the foil and let them sit until cool enough to handle. Peel and the beets. Cut them into thick wedges and place in a heatproof bowl.
3In a saucepan, bring the vinegar, water, sugar, salt, and dill weed to a boil. Pour the mixture over the beet wedges. Set aside to cool completely. Cover the bowl and refrigerate for 1–2 days.
4Serve, garnished with fresh dill and crème fraîche.