Jennifer Causey
Active Time
20 Mins
Total Time
35 Mins
Serves 12 (serving size: 1 cup)

If you can’t find golden or Chioggia beets, just use red beets; wear gloves to prevent stains on your hands. Once tossed with the dressing, the vegetables wilt slightly to a crisp-tender texture. You can make the dressing a day ahead and reheat just before tossing with the salad; shave the vegetables (but not the apple) up to a day ahead.

How to Make It

Step 1

Cook bacon in a skillet over medium-high, stirring occasionally, until crisp, 8 to 10 minutes. Drain on a paper towel–lined plate; reserve 3 tablespoons drippings in a medium bowl. Whisk oil, Dijon, vinegar, molasses, and salt into drippings.

Step 2

Toss together fennel, beets, apple, tarragon, chives, arugula, and vinaigrette in a large bowl. Transfer beet mixture to a platter. Sprinkle with cooked bacon; serve immediately.

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