Roasted Beet And Goat Cheese Salad

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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

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