Preheat oven to 400°F (200°C). Trim beet greens, scrub beets, and wrap individually in foil with a drizzle of olive oil. Roast for 45–60 minutes until tender when pierced with a knife. Let cool, then peel.

Slice beets into 1/4-inch rounds.

In a small bowl or jar, whisk together walnut oil (or olive oil), chopped toasted walnuts, thyme, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper.

Taste and adjust—if it’s too sharp, add a touch more honey; if too thick, whisk in a teaspoon of warm water.

In a bowl, combine goat cheese, Greek yogurt (if using), grated garlic, and a small pinch of salt. Stir until smooth and spreadable.

In a dry skillet over medium heat, toast walnuts until fragrant (2–3 minutes).

Toast baguette slices until golden and crisp.

Brush beet slices lightly with olive oil and a pinch of salt. On a plate, lay a beet round, spread goat cheese, add another beet round, drizzle with vinaigrette, sprinkle with chopped walnuts, and repeat for 2–3 layers.

Finish with a final drizzle of vinaigrette, a crack of black pepper, and garnish with thyme sprigs or microgreens.

Arrange stacks on a platter with toasted baguette slices. Enjoy warm or at room temperature.