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Arrange a rack in the middle of the oven and heat to 450°F. Line a large rimmed baking sheet with aluminum foil.
Place the beets, carrots, 2 tablespoons of the vinegar, oil, salt, and a generous amount of pepper on the baking sheet and stir to coat.
Bake, stirring halfway through with tongs, until the vegetables are tender, 25 to 35 minutes. Remove from the heat and let cool to the touch.
Meanwhile, whisk together the remaining 1 tablespoon of vinegar, lime juice, sugar, and a pinch of salt together in a medium bowl. Add the onion and toss to coat.
Let sit for 15 to 20 minutes, stirring once or twice, to soften and lightly pickle the onion. (Or cover and let sit in the refrigerator for up to 1 day.)
Place the dill, lemon zest, and garlic in a single mound on a cutting board and chop until the garlic is minced and the ingredients are well-combined.
Reduce the oven temperature to 400°F. Place the bread on 2 baking sheets. Brush the tops with oil and sprinkle with salt.
Bake until crisp and golden-brown, 8 to 10 minutes. Remove from the oven and let cool slightly.
To assemble the crostini: Spread each bread slice with about 1 tablespoon of crème fraîche and top with a few pieces of beet and carrot and some pickled onion slices.
Sprinkle with the dill mixture and more black pepper. Serve immediately.