01 - Heat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and arrange on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a knife. Let cool, then peel and slice into 1/4 inch rounds.
03 - Combine goat cheese with half of the chopped chives and thyme in a small bowl. Season with salt and pepper.
04 - Whisk together olive oil, balsamic vinegar, and honey in a separate bowl to create the dressing.
05 - Place a beet slice on a serving plate, spread a layer of herbed goat cheese, and repeat to build 2 to 3 layers, finishing with a beet slice on top.
06 - Lightly drizzle stacks with dressing, sprinkle remaining herbs on top, then garnish with walnuts and microgreens or arugula if desired.
07 - Serve immediately or refrigerate for up to 2 hours before serving.