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.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.