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Preheat oven to 180C fan assisted (or 200C conventional). Cut any stalks off close to the root, wash well and put in a baking tin. Drizzle with olive oil, cover tightly with foil, and roast till soft enough for a sharp knife to glide in easily, about 1 to 1 ½ hours depending on size. Let cool slightly and peel skins off easily with your fingers or a knife.
Boil pasta according to directions for an al dente texture. Drain, drizzle in olive oil and set aside to cool.
In a large bowl whisk the oil for the dressing, the vinegars, mustard, thyme, cumin, salt and pepper. Then whisk in the yoghurt.
When everything is at room temperature mix the pasta into the dressing, add the beetroot and crumble the feta over the top.