Preheat oven to 300 degrees F. Wrap the beets in foil and roast in the oven until easily pierced with a knife (about 1 1/2 hours). This can be done several days ahead of serving the salad. 2. Peel the beets and refrigerate. 3. Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle. 4. Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate. 5. Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. 6. Dredge a cheese coin in the flour. Then dip it into the beaten egg. Finally, dip the cheese into the bread crumbs. Place the cheese in the sauté pan and brown it on each side (about 2 minutes per side). 7. Transfer the cheese to a paper towel lined plate. Continue with remaining cheese. 8. Toss the greens with extra virgin olive oil and salt and pepper as desired. 9. Slice the beets into julienne or wedges. Mound the greens on four plates or a serving platter. Place the beets, red onion and strawberries on top. Place the cheese croutons on top of the salad and drizzle with balsamic vinaigrette.

*Panko is a Japanese breadcrumb that is really like a coarse "flake" of dough. It is very light and when fried it is very crispy. It makes a superb crust for many items. Panko is available at Kosher.com.

Contributed By:LAURA FRANKEL

I think that the way the beets pair with goat cheese is about perfect. The two foods seem made for each other. The tanginess of the goat cheese really complements the earthy qualities of the beets. Try this salad as starter to a dairy meal or as a light lunch with friends.