Adapted from Food and Wine, March 2012
3 lbs medium beets, preferably a mix of colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 c water
1 large shallot, minced
1/4 c white wine vinegar
Finely grated zest of 1 orange
1/4 c chopped tarragon
1/4 c chopped flat-leaf parsley
1/4 c chopped chives
1/4 c plus 2 tablespoons extra-virgin olive oil
1/4 c chopped unsalted roasted pistachios
1/4 c celery leaves, for garnish
Heat the oven to 375°F. Place beets in roasting pan with the cinnamon sticks, bay leaves and water. Cover pan with foil and roast for 1 hour or until beets are tender. Transfer beets to a rimmed baking sheet and allow to cool. Discard water and spices.
Mix shallot, vinegar and salt in a bow. Allow to stand for 10 minutes. Ad orange zest, tarragon, parsley, chives and oil. Salt to taste.
Remove tough outer peel from beets and cut into slices 1/4 inch thick. Place beet slices on a platter, overlapping the edges. Whisk the dressing to combine and spoon over the beets. Top with pistachios and celery leaves.