Preheat oven to 400°F.

Wrap beets in foil and place in oven; roast for 45 minutes or until fork tender.

Using a paper towel, remove skin from beets; allow to cool.

Slice beets thinly.

Combine goat cheese and Greek yogurt until blended. Season to taste with black pepper.

Line a 9″x5″ loaf pan with plastic wrap.

Place a single layer of beets on bottom of pan.

Top beets with half of the goat cheese mixture.

Repeat with another layer of beets followed by remaining goat cheese mixture.

Top with final layer of beets.

Wrap plastic wrap around top of beets; refrigerate for at least 2 hours.

Unwrap terrine and transfer to a serving plate.

Sprinkle almonds on top of terrine, drizzle with honey, and finish with a sprinkle of salt.

Cut into slices, and serve.