Slice the log of goat cheese into 4 even rounds.  Wrap each one in plastic wrap and place them in the freezer for at least 1 ½ hours.

Preheat the oven to 350 degrees.  Line a baking sheet with aluminum foil.

Brush the sliced carrots and beets with olive oil and place them on the prepared baking sheet.

Bake in the preheated oven until fork tender – about 30 minutes.  Time will depend on the size of the vegetables.  Remove the vegetables as they finish cooking allow the other vegetables to continue cooking.

Meanwhile, prepare the goat cheese.

Gather 3 flat, shallow bowls.  In one bowl, whisk together the buttermilk and egg.  

Place the flour in the 2nd bowl and the panko in the third bowl.

Place a medium skillet over medium heat.  Our about ⅛ -inch of oil into the bottom of the skillet.

Working quickly, dip the frozen goat cheese rounds into the egg wash, then the breadcrumbs, back into the egg wash, and finally, into the panko.  Place it into the hot skillet.  Repeat with the other 3 goat cheese rounds.

Pan-fry for 1-2 minutes until the coating is golden brown.  Use a spatula to flip the cheese and fry the other side for another minute or two.  Remove the cheese and place onto a paper towel-lined plate.

Make the salad dressing.  Pour all of the dressing ingredients into a large mason jar.  Use an immersion blender to puree and mix the dressing.  Set aside.

In a bowl, add the salad greens and toss very lightly with a few tablespoons of the dressing.

On 4 salad plates, mound about 1 cup of the greens on each.  Arrange the carrot slices, beet quarters, and a sprinkle of the pecans.  Top each salad with a goat cheese round.

Serve immediately with additional dressing, if desired.