Preheat oven to 356ºF.
Place the beetroots in aluminum foil, close securely and place in the oven for 1 hour.
Meanwhile on a baking tray, toss the onion wedges in 2 tbsp olive oil and season well. Add these to the oven and roast for 20 minutes.
When the beetroots are baked and have cooled, remove the skin with your fingers - you might want to use gloves!
Quarter the beetroots and place in a salad bowl or plate. Top with the capers, herbs, rocket and spinach.
To make the dressing, place onion, vinegar, mustard and salt in blender and puree on high speed until smooth. While blending, drizzle in olive oil.
Top with the crumbled Violife Just like Feta and serve.
