Rinse the beets, and add to a pot with a pinch of salt, sugar, and the vinegar. Add enough water to cover the beets and bring to a boil. Simmer for 40-45 minutes over medium heat. Drain the beets, peel, and cut into cubes. Rinse and dry the herbs, then remove the leaves. Finely chop 2/3 of the leaves. Peel and finely dice the shallots.
Mix the vinegar with the red wine, mustard, and the oil. Season to taste with salt and pepper. Mix in the shallots and chopped herbs. Mix the marinade with the warm beets. Stir to combine, and let marinate for at least 2 hours. Transfer into small bowls, garnish with the remaining herbs, and serve.