HEAT a large skillet over medium-high heat, add the ground turkey, season with the tarragon, oregano, garlic powder, salt, and pepper, and cook until lightly browned, about 6-8 minutes.
ADD the olive oil, red wine vinegar, Dijon mustard, salt, and fresh thyme to a small jar and shake until well combined.
COMBINE the beets, carrots, pine nuts, and cooked turkey in a large bowl and mix well.
DIVIDE into two portions and dress each portion with 2 ½ tbsp of the dressing.