Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

INGREDIENTS

medium beets (about 3/4 pound)

8 oz

green beans, trimmed and cut into 2-inch pieces

1 15 ounce can

no-salt-added chickpeas, rinsed and drained

3 tbsp

finely chopped shallots

2 tbsp

chopped fresh mint

1 tbsp

chopped fresh tarragon

3 tbsp

walnut or olive oil

2 tbsp

Champagne vinegar

1 tbsp

fresh lemon juice

1 1/2 tsp

Dijon mustard

1/4 tsp

salt

1/8 tsp

freshly ground black pepper

medium heirloom tomatoes, each cut into 8 wedges

1/2 cup

crumbled goat cheese