In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate.
Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise.
Cool to room temperature and chill in fridge if preparing ahead of serving.
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
Place all ingredients in a glass jar and shake vigorously before use
Yoghurt Fetta Salad Dressing
Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender