I love serving this dish on a platter or individual plates. It's especially good crowned with grilled chicken, pork or even just a sprinkle of crumbled feta cheese. Slideshow: More Andrew Zimmern Recipes
In a small saucepan, combine the beets with the water, wine, sugar and a 1/4 teaspoon of kosher salt. Bring to a boil over moderate heat, then cover and simmer over low heat until the beets are just tender, about 40 minutes. Uncover and continue cooking until the liquid is reduced to a syrup and the beets are soft, about 15 minutes. Remove from the heat and let cool.
In a large bowl, combine the vinegar with the lemon juice, mustard, tarragon and shallot. Slowly whisk in the olive oil until emulsified. Stir in the cooled beets and their liquid, and season with salt and pepper.
In a large saucepan, combine the water, wine, carrot, celery, onion, garlic, parsley, tarragon, bay leaf, peppercorns and 1 tablespoon of kosher salt. Bring to a simmer over moderate heat. Nestle the leeks in the liquid, then cover and cook over low heat until the leeks are tender, about 30 minutes. Using a slotted spoon, transfer the leeks, carrots, celery and onion to a large plate; discard the liquid.
Spoon half of the beet vinaigrette on a platter, top with the leeks, and season with salt and pepper. Top with the reserved vegetables and chives, and serve with the remaining vinaigrette.
The beet vinaigrette can be refrigerated overnight.