Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper, set aside.
Peel Beet (2) and slice width-wise, in 1/4 to 1/2 inch thick slices. The actual width is your preference, but try to make sure that the slices are all approximately the same width so that they finish cooking at the same time.
Place beet slices on parchment paper and drizzle 1 tablespoon of the Olive Oil (1 tablespoon). Sprinkle Dried Thyme (1 teaspoon), Salt (to taste), and Ground Black Pepper (to taste) over the slices.
Bake the beets in the oven until fork tender, about 20 minutes.
Once beets are fork tender, remove from oven and let cool for about 5 minutes.
Grab a nice plate and get to stacking! Place one beet slice on plate, top with a dollop of Herbed Goat Cheese (2 ounce).
Sprinkle Unsalted Almonds (1/3 cup) on top, repeat with additional slices.
To finish, drizzle remaining Olive Oil (2 tablespoon) on top of beet stacks and sprinkle some chopped almonds on top for presentation.