Prepare the goat cheese by cutting the log into 3/4 inch pieces. In a small bowl, lightly whisk the egg whites and add 1 tablespoon of water. Dunk the goat cheese in the egg whites and then in the bowl of breadcrumbs to cover the cheese. Refrigerate the goat cheese rounds for at least 30 minutes.
Place the beets in a medium pot and cover with water. Bring to a boil and cook on a simmer until cooked through (about 30-40 minutes). Allow to cool slightly and remove the skin.
Heat 2 tablespoons olive oil in a nonstick pan. Saute the cheese rounds about 2 minutes each side or until lightly golden and crisp.
Cut the beets in half, and then cut the halves into 4 half-moons. Slice each end of the orange. Then using a knife, peel the skin off. Cut into ¼ inch rounds.
Whisk the orange juice and olive oil with ¼ teaspoon salt in a small bowl. Pour a little bit over the beets when they are in a separate bowl.
In a large bowl, drizzle the dressing over the greens and toss. Add the beets and the blood orange. Serve with warm goat cheese over top.