Marinated Beets with Pistachios and Tarragon


  • 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


  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. 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. Toss with pistachios and tarragon just before serving.

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