Marinated Beets with Pistachios and Tarragon

This recipe comes from Bon Appétit. I like beets and if you do, I think you will like this recipe too.

Ingredients

SERVINGS: 6

1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon

Preparation

Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ 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 ½” wedges if larger).

Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ 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.