1. Combine the creme fraiche with dill, lemon juice, salt and pepper.
2. Cover and refrigerate the dressing until serving. Season to taste.
3. Peel the beets and core the apple.
4. Thinly slice the beets and apple, using a mandolin slicer if you have one, and combine with half the dill, the chopped capers, oil, vinegar, salt and pepper.