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1.
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Bring a medium saucepan of salted water to a boil over high heat.
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Add beets; return to a boil then reduce heat and cook gently until tender, approximately 15 to 25 minutes.
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(Miniature beets will take as little as 10 minutes; large beets could take 30 minutes.)
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Remove pan from heat and allow beets to cool completely in the cooking liquid before draining.
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(This can take up to one hour, and can also be done up to 1 day in advance just refrigerate.)
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Discard the water and slip the beets out of their skins using paper towels to grasp the beets.
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Trim curly ends, cut beets into wedges; set aside.
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(Some beets peel more easily than others.
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Do the peeling over the sink, as it's a messy job.
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Always slice on a cutting board so as not to stain the countertop.)
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2.
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Cut the goat cheese log into disks, about 1/2-inch thick, yielding 8 to 10 rounds.
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Place the flour on a small plate.
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Lightly beat the eggs in a shallow bowl.
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In another shallow bowl, combine the chopped parsley and breadcrumbs.
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Line up the three plates next to each other.
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Dip each goat cheese round first in the flour, turning to coat, then in the egg, then in the bread crumbs.
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3.
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Heat the oil in a medium skillet over medium heat.
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(a nonstick skillet is best for ease in clean-up.)
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Add the breaded goat cheese rounds and lightly brown both sides.
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Use tongs to carefully flip rounds.
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Drain on paper towels.
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4.
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Warm the butter in a medium saucepan over low heat.
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Add the beets and cook 3 minutes, stirring to coat.
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Stir in mint, then lemon juice, salt and pepper.
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5.
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To serve: Place salad greens on plates, top with several wedges of beets and 1 or 2 rounds of warm goat cheese.
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Drizzle with balsamic vinegar and serve immediately.
