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']
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).
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.
Toss with pistachios and tarragon just before serving.
Do ahead: Beets can be marinated 2 days ahead. Cover and chill.
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