Put the vinegar into a pan with the spices, tarragon and sugar, bring to the boil, then simmer for a couple of minutes and remove from the heat. Peel and then finely slice all the beets, using a speed peeler or a mandolin, and place in a bowl. Cover with the strained spiced vinegar.
Sprinkle the beets with a few tarragon leaves, salt and pepper and drizzle with olive oil.
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