INGREDIENTS
2
Bay leaves
3
lbs Beets, medium
1/4 cup
Celery, leaves
1/4 cup
Chives
1/4 cup
Flat-leaf parsley
1
Orange, zest of
1
Shallot, large
1/4 cup
Tarragon
1
3-inch cinnamon stick
1
Salt
3/8 cup
Olive oil, extra-virgin
1/4 cup
White wine vinegar
1/4 cup
Pistachios, unsalted roasted
1 cup
Water