Place the cheese in the freezer for ten minutes while slicing the beets.
Carefully slice the beets as thin as you can and yet thick enough not to fall apart, taking care to give uniformity to the shapes since they will be stacked.
Slice the cheese the same thickness as the beetroot slices, using dental floss to glide through the cheese. Set each slice carefully aside until you have enough to put two slices per stack of beets.
To assemble; place a slice of cheese on top a slice of beetroot, sprinkle a pinch of thyme and chives. Place another slice of beetroot and repeat the cheese. Top with beetroot.
Chill the stacks for 30-minutes to make them easy to slice. When chilled, simply cut each stacks into quarters, arrange on a plate, sprinkle pink salt across the tops and rosemary leaves.