Preheat oven to 350° F.
Wrap the beets individually in foil, and, when the oven is at temperature, bake them for one hour, or until a knife can be easily inserted into the middle of the beet.
Allow beets to cool, then peel off the skin.
Use a mandolin or sharpe knife to slice beet 1/4" thick. You want straight, even slices in order to best assemble the Napoleons.
Once the slices are complete, use a sharp ring mold or biscuit cutter to cut even circles out of the beets. Set aside.
Meanwhile, combine the goat cheese with the blue cheese until smooth. Add the thyme, honey and parsley and mix to combine. Finally, add the honey, then season with fresh ground black pepper and kosher salt to taste.
Again, using an oiled ring mold or biscuit cutter, place a circle of beet inside. Top with a small amount of the cheese mixture and spread it across the beet circle. Place another circle of beet on top of the cheese mixture (alternating colors, if using), press down slightly and cover with another dollop of cheese. Repeat the process until you have four layers of beet/cheese, then add a final circle of beet on the top.
Ease the Napoleon stack out of the mold and slice on a platter or individual plate. Repeat with the remaining beets and cheese mixture.
Before serving, top each stack with a sprinkle of chopped pistachios and additional thyme, if desired.