Wash the beetroots and warp them in tinfoil. Cook in the oven (it will take about 1 hour for medium beetroots). Whencooked, remove the foil and peel them. Set aside to cool.
Beat the eggs. Add the chopped chives and the garlic to the same bowl. Season with black pepper and salt.
When the beetroots are cooler, slice them into 5mm thick slices. Add them to another bowl and toss with balsamic vinegar.
Butter a tray of approx.. 20 x 30 cm (4 cm deep) with the butter.
Start layering all the ingredients stating with the beetroot slices, then dollops of goats cheese and finally 1/3 of the egg mix. Repeat until all the ingredients finish, ending with the goats cheese and egg in the last layer.
Bake in the oven for 30 to 40 minutes until the egg is all cooked.
Leave to cool before slicing in squares.