Place the beets in a pan on bed of the kosher salt, cover with foil, and roast at 325 degrees F until easily pierced with a knife.2.
Remove, cool and clean the beets, then slice into 1-inch cubes.3.
Combine the rendered bacon fat, cider vinegar, Dijon and maple syrup, salt and pepper, tasting for seasoning and balance.4.
Place the beets and frisee into a bowl and lightly dress them with the vinaigrette.5.
Arrange in a bowl or serving platter with a small drizzle of the vinaigrette, and top with torn tarragon leaves and crispy bacon.