Preheat the oven to 350 degrees.
Scrub the beets underwater to clear out any residual dirt. Cut the dangly root end off and make sure the base (formerly attached to greens) is trimmed down and flat for the roast. Remove the goat cheese from the fridge and allow to soften.
Separate the beets by color, if applicable. Place one color of the beets in a foiled lined pan, sprinkle a little olive oil over them and seal up in the foil. Repeat with other colors as necessary.
Roast the sealed beets in the oven for about an hour to 90 min. They are ready when a knife pierces them easily but still have some firmness. Remove from oven and allow to cool.
While beets are cooling, chop fresh herbs if using and mix into softened goat cheese until well blended. Add honey and greek yogurt as needed or desired.
Using latex gloves or paper towels to limit the staining of your fingers, peel the warm, but not hot beets, keeping the colors separate. Once peeled, slice to 1/8th to 1/4th inch rounds, using a sharp knife or mandoline if you have one available. Cut them into your desired shape. For bites, I prefer about 1-inch rounds, for an appetizer, I would go with a biscuit or cookie cutter about 2 inches across.
To assemble, lay one layer of beet down. Spoon a small ball of goat cheese in the center and press a second later of beet on the cheese, alternating colors of beets. For the next napoleon, reverse the color order. Chill before serving.
If using, sprinkle the roasted nuts on and around the napoleons. Also tasty with a small amount of good olive oil and balsamic vinegar.