Pre-heat a griddle pan, or the oven to 180'C.
Slice the ciabatta generously, drizzle with half the olive oil, and set aside.
If necessary, remove the rind of the goat's cheese, and crumble into a mixing bowl.
Gradually stir in the double cream until you obtain a spreadable mix: you may need more or less cream, depending on the goat's cheese you have. Adjust the seasoning if necessary.
Trim two of the beetroots into large squares, then chop into tiny dice. Stir in the balsamic vinegar, and set aside.
Crush the remaining beetroots and any trimmings using a potato masher or puree in a food processor. Season with salt and pepper.
Pick the parsley and chervil leaves, and chop. Finely chop the chives. Mix the chopped herbs together, and stir half into the beetroot puree.
Combine the goat's cheese mix and the beetroot, but do not mix completely: you want a streaky, rippled look to the spread.
When ready to serve, grill or toast the ciabatta slices until golden and crisp.
Stir most of the remaining chopped herbs into the diced beetroot.
Using the back of a spoon, smear the beetroot and cheese spread onto the ciabatta slices.
Sprinkle with the diced beetroots, drizzle with the remaining olive oil, and finish with a flourish or chopped herbs.
«If you are not keen on goat's cheese, use another soft cheese, such as ricotta or quark.»