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1
Make the Vinaigrette In a small saucepan, combine the beets with the water, wine, sugar and a 1/4 teaspoon of kosher salt.
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2
Bring to a boil over moderate heat, then cover and simmer over low heat until the beets are just tender, about 40 minutes.
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3
Uncover and continue cooking until the liquid is reduced to a syrup and the beets are soft, about 15 minutes.
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4
Remove from the heat and let cool.
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5
In a large bowl, combine the vinegar with the lemon juice, mustard, tarragon and shallot.
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6
Slowly whisk in the olive oil until emulsified.
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7
Stir in the cooled beets and their liquid, and season with salt and pepper.
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8
Meanwhile, make the leeks In a large saucepan, combine the water, wine, carrot, celery, onion, garlic, parsley, tarragon, bay leaf, peppercorns and 1 tablespoon of kosher salt.
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9
Bring to a simmer over moderate heat.
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10
Nestle the leeks in the liquid, then cover and cook over low heat until the leeks are tender, about 30 minutes.
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11
Using a slotted spoon, transfer the leeks, carrots, celery and onion to a large plate; discard the liquid.
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12
Spoon half of the beet vinaigrette on a platter, top with the leeks, and season with salt and pepper.
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13
Top with the reserved vegetables and chives, and serve with the remaining vinaigrette.
