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Shad roe, with its rich, nutty flavor, is an exquisite spring dish. This appetizer recipe is from chef Bill Taibe of LeFarm in Westport, Connecticut. Also try: Whipped Chicken Livers with Shallot Jam

• 4 medium red beets
• 4 medium golden beets
• 1 fennel bulb, sliced
• 2 cloves garlic
• 1 apple, quartered
• 6 sprigs fresh thyme
• 2 fresh bay leaves
• Coarse salt and freshly ground pepper
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 1/2 cup all-purpose flour
• 4 pieces shad roe
• 8 slices thick-cut applewood smoked bacon
• 3 tablespoons unsalted butter
• Sea salt, for serving
• 1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
• 1 cup frisee
• 1/4 cup balsamic vinegar

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