Market Salad With Goat Cheese And Champagne-Shallot Vinaigrette

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2 medium beets (about 3/4 pound)

8 ounces green beans, trimmed and cut into 2-inch pieces

1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

3 tablespoons finely chopped shallots

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh tarragon

3 tablespoons walnut or olive oil

2 tablespoons Champagne vinegar

1 tablespoon fresh lemon juice

1 1/2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 medium heirloom tomatoes, each cut into 8 wedges

1/2 cup (2 ounces) crumbled goat cheese

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