The dressing can be adapted for use as a sauce with desserts. Substitute white wine for red, and add spices such as cardamom, star anise or cinnamon.
500g baby beetroots
1 tsp sea salt
2 glasses of sangiovese (I like T'Gallant)
1 glass orange juice (navel or blood orange)
Scrub the beetroots and trim, leaving the root and a bit of stem attached. Place in a pot of water, add the salt and cover. Bring to a boil and simmer on low for 30 minutes or until a knife pierces the beets easily.
In a separate pan, heat the wine and orange juice on a medium flame until reduced to half a cup. Cool.
Once the beets are cooked, remove the skins (most easily done by rubbing them off with your fingers while holding the beets under cold running water) and toss with the vincotto dressing.