Cut beets in quarters and wrap each whole beet in foil. Roast in oven for 40 minutes at 400 degrees F until fork tender. Use a paring knife to peel skin off and allow to cool to room temperature. Slice in ½ in slices.

Prepare goat cheese: Use dental floss or string to slice into goat cheese ¼ in chick.

Add cayenne to panko toss to incorporate and add to bowl. Whisk eggs in separate bowl.

Heat a large non-stick skillet and drizzle with olive oil. Dip goat cheese slices in egg and then coat in panko bread crumbs. Fry on 1 side until golden brown and flip to other side. When done, reserve to paper towel-lined plate.

Heat another large skillet (or use the same if done with goat cheese). Saute chopped garlic in olive oil and add red pepper flakes. Cook about 3 minutes until it begins to caramelize.

Add beet greens and lemon zest and salt and pepper. Cook until beet greens are tender.

Boil fresh pasta in a large pot of salted boiling water for 3 minutes until tender. When done, add pasta directly to beet greens and toss to coat. Add roasted beets and season with salt and pepper.

Top with fried goat cheese and an extra drizzle of olive oil.