Name: Marinated Beets with Pistachios and Tarragon
Yield: 6 Servings
Ingredients: 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

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Peden + Munk

These get better with time, so don’t hesitate to make them ahead.

Recipe notes