roasted beet salad with sesame miso dressing

This evening I've been making a bunch of food to help prepare for the next few days, which I expect to be tiring. I made dashi (Japanese fish broth, recipe here), then made a cucumber and wakame (seaweed) salad, started making simmered konbu (still simmering), and the beet salad, which was a bit of an experiment. The dressing is one normally used on green beans, but Shizuo Tsuji's Japanese Cooking: A Simple Art, from which I got the recipe, says it's good on many vegetables. And I'd bought some beets, and I wanted to try a different dressing than my usual (and very delicious) vinaigrette of olive oil, mustard, and lemon.

I'm eating the result now, and I'd say that with one caveat, which I'll get to, it's a great success. ( Easy recipe below the cut. )