1/2cupchopped pecanslightly toasted (I used a dry pan over medium-low heat)
For the beets
Preheat the oven to 400 degrees F. Loosely wrap the beets in foil and bake on a small rimmed baking sheet until tender when pierced with a fork, anywhere from 45 to 75 minutes (depending on the size of the beets).
When cool enough to handle, peel off the skin (and discard), trim off the bottom of the root, and cut into a small dice.
For the dressing
In a small jar or container with a tight-fitting lid, combine all ingredients and shake vigorously to emulsify. Set aside (may need to shake again just before adding to the salad).
For the goat cheese
Carefully slice the goat cheese into 12 even pieces. It helps to harden it up in the freezer a little bit before cutting! I also find that a dull butter knife works better than a sharp cutting knife.
Place the flour in a bowl, the egg in another bowl, and the breadcrumbs in a third bowl. Use one "dry" hand to coat the first slice of goat cheese in the flour. Drop the flour-coated piece into the egg and use your other designated "wet" hand to coat it in the egg. Drop it in the breadcrumbs, and again, use your "dry" hand to coat it in the breadcrumbs. Transfer to a plate and repeat with remaining slices.
Heat a thin layer of olive oil in a medium skillet over medium-low heat. Slide the breaded goat cheese into the pan and cook until golden brown, about 2 to 4 minutes per side. Flatten slightly with the spatula after flipping them over.
Season with salt and pepper.
For the salad and assembly
Arrange the lettuce on a platter and toss with beets, pecans, and dressing. Season with salt and pepper (if desired), top with breaded goat cheese rounds, and serve.