These get better with time, so don’t hesitate to make them up to 2 days ahead.
Amount Per Serving
1poundfresh beets, trimmed, scrubbed
1/2cupred wine vinegar, divided
1/3cupolive oil, divided
1dashkosher salt, to taste
1shallot, finely chopped
1teaspoonfresh thyme, chopped
1/4cupshelled and chopped pistachios
2Tablespoonschopped fresh tarragon
Preheat oven to 425 °F. Combine beets, half the vinegar, a couple tablespoons of the 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 vinegar, and remaining oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
If you make them ahead, cover and chill to store. Serve at room temperature.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing