Remove greens from beet root, leaving 1 inch of top stem (this is optional, but adds texture to the salad). Scrub around the tops with a vegetable brush while rinsing beets under water to remove any sandy soil.
Using a paring knife or vegetable peeler, gently peel the beets at the top by the stem to remove any tough skin (small, tender beets require less peeling.) For small beets, quarter each one into wedges -- for larger beets, cut into 1" wide wedges.
Place beets in a saucepan with salt and cover with water. Bring to a boil then reduce heat to medium and simmer until beets are fork tender, about 15 min. (optional) Drain beets and toss with olive oil. Grill over high heat until beets are lightly charred in spots, 3-4 minutes on eat side or stirred a couple of times on a vegetable grate. Remove from grill and set aside.
Cut or shape goat cheese into a 1" thick x 2" diameter disc. Press goat cheese into panko crumbs on all sides. Heat 2-3 tablespoons of oil a cast iron skillet over medium heat. When the skillet is hot, place the goat cheese in the skillet cook until golden brown on both sides (about 2 minutes on each side).
Prepare bed of greens on a plate, scatter carrots and pecans over lettuce. Arrange beets on the salad and top with the goat cheese. Drizzle olive oil and balsamic over salad and enjoy.
Notes
This salad can be served as a side dish or add grilled chicken for a main meal. Suggestions: Use gluten-free panko crumbs to make it gluten-free.