Roasted Beet and Goat Cheese Salad

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2 pounds beets, peeled and cut into wedges

1/2 cup extra-virgin olive oil 

1/4 cup red wine vinegar 

1 tablespoon finely chopped fresh rosemary 

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

1/2 cup all-purpose flour 

2 large eggs, beaten 

1 cup seasoned breadcrumbs 

Three 4-ounce goat cheese logs, cut into 12 slices 

1 tablespoon Dijon mustard 

Pinch sugar 

12 cups mixed greens