Heat oven to 400°F. Wrap beets in foil and roast for 15 min. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme. Add to oven with beets and roast for 20 min until vegetables and beets are tender. Peel and dice beets.
In a large pot bring chicken broth and 2 cups water to a boil. add polenta gradually, whisking constantly. Reduce heat and simmer until thick, about 2 min.
Remove from heat, stir in goat cheese, milk and butter until smooth. Top with roasted vegetables and extra goat cheese.
Crumble extra goat cheese on top for an added burst of flavor.Make this vegetarian by using vegetable broth in place of chicken broth.