- 1 pound baby yellow or red beets, trimmed, scrubbed
- 1/2 cup Sherry or red wine vinegar, divided
- 2 tablespoons plus 1/4 cup olive oil
- Kosher salt
- 1 medium shallot, finely chopped
- 1 teaspoon chopped fresh thyme
- 1/4 cup raw pistachios, chopped
- 2 tablespoons coarsely chopped fresh tarragon
- Preheat oven to 425°. Combine beets, 1/4 cup vinegar, 2 tablespoons oil, and 1/4 cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40.50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or 1/2″ wedges if larger).
- Toss beets with shallot, thyme, remaining 1/4 cup vinegar, and remaining 1/4 cup oil in a large bowl; season with salt. Let sit at least 2 hours.
- Toss with pistachios and tarragon just before serving.
- Do ahead: Beets can be marinated 2 days ahead. Cover and chill.