Cut the goat cheese log into 6 equal pieces. If some crumbles or falls apart, form it back together with your hands. Place on a plate and freeze for one hour.

Using a sharp knife, cut the tops and bottoms off of each beet, then cut the outer layer off. Dice the beets into inch cubes and place on a lined baking sheet.

Drizzle with olive oil and sprinkle with kosher salt and pepper, toss until evenly mixed. Roast in a 425 degree oven for 40 minutes, tossing halfway through cooking.

As the beets come to room temp, remove the goat cheese from the freezer. Beat the egg in one bowl and put the panko in a separate bowl.

Dip each goat cheese piece in the egg and then into the panko, pressing the panko into the cheese. Place all six pieces on a plate.

Fill a small skillet half inch deep with vegetable oil, place over medium heat for 4-5 minutes, the oil temp should be around 350 degrees.

Gently place the goat cheese into the oil and fry for one minute, flip and fry one more minute. Remove and place on paper towels to drain excess oil.

Toss the arugula in the Honey Balsamic Dressing or your favorite vinaigrette. Divide the arugula between two plates and top with candied walnuts, roasted beets, and crispy goat cheese.

Combine in a bowl and whisk until evenly mixed.