Roast the nuts and grind in a blender with the addition of mint and tarragon.
Bake the beets, add 20 g of olive oil to it and make a puree.
Whip goat cheese with cream, breaded with nuts. Grill the ciabatta. Put the beetroot cream on a plate, put cheese and bread on top of the beetroot. Garnish with olives and fresh herbs.