1. Preheat your oven to 400°F (200°C).

2. Wrap the beets in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Allow the beets to cool, then peel and cut them into 1/4-inch slices.

3. In a medium bowl, combine the softened goat cheese, honey, thyme, salt, and black pepper. Mix well until fully incorporated.

4. Lay a large piece of plastic wrap on a clean work surface. Spread the goat cheese mixture into a log shape, about 8 inches long, on the plastic wrap.

5. Arrange the sliced roasted beets in an overlapping pattern on top of the goat cheese log, covering the entire surface.

6. Using the plastic wrap, carefully roll the beet-covered log to form a tight cylinder. Twist the ends of the plastic wrap to secure the log.

7. Refrigerate the Roasted Beet & Goat Cheese Log for at least 2 hours, or until firm.

8. Remove the plastic wrap and slice the log into 1/2-inch thick rounds. Serve chilled with crackers, baguette slices, or your favorite accompaniments.