How to Make It
Place gin and ¼ cup water in a large pot with a lid. Add beets, juniper berries, peppercorns, rosemary, and 1 teaspoon salt, stirring to combine. Partially cover and bring to a simmer over medium-high. Reduce heat to low and cook, covered, until beets are tender, 45 to 50 minutes. Remove from heat; let cool, covered, for about 15 minutes. Remove beets (discard remaining mixture in pot); rub off skins using paper towels. Cut beets into wedges.
While beets cool, pulse bread pieces in a food processor until coarse crumbs form, 5 or 6 times.
Melt butter in a large skillet over medium; add coriander and cook, stirring occasionally, until fragrant, about 1 minute. Add bread crumbs and toss to coat. Cook, stirring often, until golden, 4 to 5 minutes. Season with remaining ¼ teaspoon salt.
Spread crème fraîche on bottom of a platter or large plate. Top with beets, bread crumbs, and dill.