Preparation

Marinate the beets

• Put the oil, vinegar, thyme, and mustard in a sealable jar along with 1 tsp. of the sugar, 1 tsp. salt, and 1/2 tsp. pepper. Shake well to combine.
• In a medium bowl, toss the beets with 1/4 cup of the vinaigrette, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Cover and marinate for 1 hour at room temperature and up to 1 day in the refrigerator.

Make the salad

• In a large bowl, toss the frisée, apples, and kale with 1/2 cup of the vinaigrette. To serve, put 2 latkes on a salad plate, and then top with a mound of the greens and a tangle of the beets. Sprinkle with the walnuts, and drizzle with the remaining vinaigrette to taste. Pass any remaining vinaigrette at the table.