Boil the beetroots for 30 minutes or longer. You shouldn't peel them until they are cooked. As soon as they are soft, rinse them in cold water.
Peel them, be careful not to remove too much of the beet.
Slice the beetroots on a cutting board that you don't mind getting red.
Grease a pan and add the beetroot slices and then the chèvre/goat cheese on top.
Add the thyme. Put the beetroots in the oven, 250 degrees Celsius for about 15 minutes, or long enough to brown the cheese.
This is wonderful on its own or as a side dish to (grilled) meats. If you prefer, use feta cheese instead. Both cheeses goes very well with the sweet beetroots.
Drizzle with honey when ready!