Beet and Blood Orange Salad

1. To make the vinaigrette, whisk together the vinegar, honey, mustard, and thyme in a small bowl. Slowly whisk in the olive oil to combine. Season with the salt and pepper. Set aside.

2. Preheat the oven to 400°F. Place the peeled beets on a sheet of foil and wrap the foil around the beets to seal. Place the foil packet on a baking tray. Roast them for about 1 hour, until the beets are fork tender. Remove from the oven and set aside until cool enough to handle. Cut the beets into 1/2-inch pieces and transfer to a small bowl. Toss the beets with half of the vinaigrette and let them marinate for 30 minutes.

3. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Remove the bacon from the pan and drain on paper towels.

4. Put the arugula, the marinated beets, the bacon, orange segments, and red onion in a large serving bowl and toss to combine. Drizzle the remaining vinaigrette over the top and toss to coat.