Clean, wash and pat dry the rocket, pickle salad and beetroot salad. Mix vinegar with honey well. Season with salt and pepper and gradually fold in 4 tablespoons of oil. Whisk the eggs in a bowl.
Put the breadcrumbs in another bowl. Cut the goat's cheese taler in half horizontally and dust with a little flour, pull it through the egg. Turn in the breadcrumbs and press firmly. Heat 3 tablespoons of oil in a pan over medium heat.
Fry the goat's cheese taler in it from both sides until golden brown. Remove from the pan and let it drip off on kitchen paper. Halve beetroot balls and cut into slices. Roast briefly in the pan and season with salt, pepper and sugar.
Arrange the salad on 4 plates, drizzle with dressing. Spread beetroot on top and place the baked cheese taler on top.