Preheat oven to 400°F (200°C).

Wash beets thoroughly and poke holes with a knife or fork.

Place beets in an ovenproof skillet or pan and drizzle with olive oil.

Cover the pan with foil and roast for 1 hour, or until easily pierced with a knife.

Remove beets from the oven and place in an ice bath to cool.

Peel the skin off the cooled beets.

Thinly slice the beets using a food processor or sharp knife.

Layer half the beets in an ovenproof dish or skillet.

Sprinkle half the minced garlic, chopped rosemary, half the salt, and 1 oz of goat cheese over the beets.

Layer the remaining beets on top.

Sprinkle the remaining garlic, rosemary, salt, and another 1 oz of goat cheese over the top.

Heat heavy cream in a small saucepan over medium heat.

Add the remaining 6 oz of goat cheese to the warm cream and stir until melted.

Pour the hot cream mixture over the beets, shaking the pan to help it settle.

Top with chopped walnuts and black pepper.

Bake for 20 minutes, or until the cream bubbles.

Serve warm.