Beet Toast with Crème Fraiche and Dill

Preheat the oven to 400℉. Wash the beets and remove the tops and roots- no need to peel. Wrap each beet tightly in aluminum foil. Place the foil-wrapped beets onto a baking sheet, and roast for about 50 minutes or until fork tender.
2 small beets
Remove from the oven and let cool. When cool, use your fingers to slip off the skins (make sure the beets are cool enough to handle). Slice into ⅛-¼ thick rounds, then add them to a medium bowl. Set aside.
In a small bowl, whisk the olive oil, honey, lemon juice, dill, and salt. Pour the dressing over the sliced beets. Let them sit at room temperature for 10 minutes.
1 tablespoon olive oil, 2 teaspoon lemon juice, 1 teaspoon honey, plus more for drizzling, 1 teaspoon chopped fresh dill, plus more for garnishing, ⅛ teaspoon Kosher or fine salt, plus more to taste
In another small bowl, combine the crème fraiche, and horseradish. Stir to combine. Set aside while you toast the bread.
¼ cup crème fraiche, ¼ teaspoon prepared horseradish
Toast the bread until golden and firm. Alternatively, you can toast the bread in a medium pan with olive oil or butter.
2 slices rustic bread
Divide the crème fraiche mixture and spread evenly over each slice of toast. Top it with the marinated beets, overlapping them slightly. Add the pistachios, then finish each toast with a drizzle of honey, chopped dill, and salt to taste.
2 tablespoon chopped, shelled, and unsalted pistachios