Marinated Beets with Pistachios and Tarragon

Directions

1. 1.

   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).

2. 2.

   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.

3. 3.

   Toss with pistachios and tarragon just before serving.

4. 4.

   Do ahead: Beets can be marinated 2 days ahead. Cover and chill.