Red Wine–Roasted Beets with Tahini Yogurt

Name: Red Wine–Roasted Beets with Tahini Yogurt
Ingredients: 2 teaspoons green cardamom pods, smashed; 2 teaspoons whole black peppercorns; 2 cups fruity red wine (such as Gamay or Grenache); 2 tablespoons plus 1/2 teaspoon ground sumac, divided; 1 tablespoon plus 1/2 teaspoon kosher salt, divided; 2 pounds red beets (about 6 medium beets), trimmed, peeled, and cut into 1-inch pieces; ¾ cup plain whole-milk strained yogurt; 3 tablespoons tahini; 1 teaspoon ground turmeric; 1 to 2 tablespoons water, divided; 2 tablespoons extra-virgin olive oil; 1 teaspoon red wine vinegar; .3333 cup salted roasted pistachios (about 1 1/2 ounces), roughly chopped; ¼ cup roughly chopped mixed fresh tender herbs (such as mint, cilantro, and dill); Flaky sea salt, to taste