Roasted beet salad with orange, walnut and labneh

Ingredients

• 2 red beetroots, scrubbed and cut into wedges
• 2 golden or candy-striped chioggia beetroots, scrubbed and cut into wedges
• 1/4 cup balsamic vinegar
• 1/4 cup white wine vinegar
• 2 tbsp brown sugar
• olive oil, for cooking
• 2/3 cup chopped mandarin or orange, pips and pith removed
• 1 small shallot, finely chopped
• 2 tbsp red wine vinegar
• extra virgin olive oil
• 1/2 cup walnut halves, lightly roasted
• a few baby beet leaves, if you have them
• 3-5 slices blood orange (optional)
• Labneh
• 300 g Greek yoghurt
• 1/2 clove garlic, crushed
• 1 tbsp lemon juice