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

1. Heat oven to 375u0b0F. 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.

red beets, grapeseed oil, sherry vinegar, honey, mustard, dark sesame oil, arugula, tomatoes, fennel bulb, goat cheese

Taken from www.epicurious.com/recipes/food/views/roasted-beet-and-goat-cheese-salad-360349 (may not work)