Preheat the oven to 140°C.
Marinate the cheeses in a bowl with olive oil and thyme.
Caramelize sugar in a saucepan, add chopped beetroot for three minutes, then stir in balsamic vinegar.
Blend the mixture into a purée using a food processor.
Strain the purée through muslin, then mix the captured liquid with olive oil to create a dressing.
Season the purée and the dressing with salt and pepper.
Wrap baby beetroots and thyme in foil and bake for 10-12 minutes.
Peel the roasted beets once cooled.
Blot excess oil from the cheeses and glaze the tops with a blow torch until golden.
Toss the wild herbs in the beetroot dressing.
Plate by spreading the purée, adding herbs, topping with cheese, drizzling dressing, and sprinkling pine nuts.