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Roasted Beet and Goat Cheese Salad

['16 ounces (about 4) medium golden and/or red beets', '1/4 cup grapeseed oil', '1/4 cup sherry vinegar', '1 tablespoon honey', '1 teaspoon Dijon mustard', '1 teaspoon dark sesame oil', '2 cups arugula', '2 medium vine-ripened tomatoes, cut into thin wedges', '1 fennel bulb, trimmed and thinly shaved', '2 ounces goat cheese', 'crumbled']

Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

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