Leeks Vinaigrette with Beets - Andrew Zimmern

Ingredients

• 2 medium beets, peeled and cut into 1/2-inch dice
• 1 cup water
• 1/2 cup dry red wine
• 1 tablespoon light brown sugar
• Kosher salt
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped tarragon
• 1 tablespoon minced shallot
• 3/4 cup extra-virgin olive oil
• Pepper
• 3 cups water
• 1 1/2 cups dry white wine
• 1 large carrot, diced (1/3 cup)
• 1 celery rib, diced (1/3 cup)
• 1/2 small yellow onion, diced (1/3 cup)
• 3 garlic cloves
• 5 flat-leaf parsley sprigs
• 3 tarragon sprigs
• 1 bay leaf
• 1 teaspoon black peppercorns
• 4 pounds small young leeks, trimmed and cleaned (about 8 leeks)
• 2 tablespoons snipped chives