Roasted Beet Salad with Goat Cheese and Maple Vinaigrette

Name: Roasted Beet Salad with Goat Cheese and Maple Vinaigrette
Ingredients: 1 1/2 pounds assorted loose small or medium beets (12 to 14); 1 to 2 medium oranges; 1 teaspoon fennel seeds; 1/4 cup plus 2 tablespoons olive oil, divided; 1 3/4 teaspoons kosher salt, divided, plus more as needed; 3/4 teaspoon freshly ground black pepper, divided; 1/4 teaspoon red pepper flakes; 1/4 cup pumpkin seeds; 1 tablespoon red wine vinegar; 2 teaspoons maple syrup; 2 packed cups baby arugula (about 2 ounces); 2 ounces fresh goat cheese