1. Place carrots, apples and beets in three individual medium bowls. Whisk orange juice, 1 tablespoon vinegar, honey, shallot, mustard, ½ teaspoon salt and pepper in a small dish. Add oil and whisk to combine. Drizzle vinaigrette over the carrots, apple and beet, dividing evenly among the bowls. Toss each to coat.
2. Whisk yogurt, mayonnaise, tarragon, the remaining tablespoon vinegar and the remaining ¼ teaspoon salt in a small bowl.
3. Assemble salad in a large glass bowl or in individual glass bowls or jars. Layer half of the carrot, apple and beet into the bowl(s) or jars. Top with half of the creamy dressing. Layer on half of the bacon (if using) cheddar, pecans, and cranberries. Repeat with a second layer of each. Chill until ready to serve, up to 8 hours.