Market Salad with Goat Cheese and Champagne-Shallot Vinaigrette

INGREDIENTS

• 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