1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender when pierced with a fork. Allow the beets to cool, then peel and slice them into 1/4-inch thick rounds.

2. In a medium bowl, combine the softened goat cheese, 2 tablespoons of honey, 1 tablespoon of fresh thyme leaves, salt, and pepper. Mix well until fully incorporated.

3. Lay a large sheet of parchment paper or plastic wrap on a flat surface. Spread the goat cheese mixture into a log shape, about 8 inches long and 2 inches wide.

4. Arrange the roasted beet slices in a single layer on top of the goat cheese log, overlapping them slightly. Carefully roll the parchment or plastic wrap around the log, shaping it as you go.

5. Refrigerate the log for at least 30 minutes, or up to 3 days, to allow the flavors to meld and the log to firm up.

6. When ready to serve, unwrap the log and transfer it to a serving platter. Drizzle with additional honey and garnish with fresh thyme sprigs.

7. Serve the Roasted Beet & Goat Cheese Log with crackers, crostini, or pita bread for dipping.