Preheat the oven to 190°C.
Place beetroot in a roasting pan. Drizzle with half the olive oil and vinegar. Season with salt and pepper. Bake in preheated oven, stirring occasionally for 20 minutes or until tender. Set aside to cool.
Whilst beetroot is roasting, preheat the chargrill to high, brush the ciabatta with remaining oil. Set under grill, 1 minute each side [until golden and crunchy].
Dice beetroot and add to a bowl with rocket and toss. Spoon the mixture onto individual ciabattas, sprinkle with fetta and Smoked Barramundi, season with salt and pepper. [for a quicker option, canned beetroot can be used].
Serve without the toasted bread for a low carb salad, or dice toasted bread to form croutons and mix with salad for a crunchy option.
Serves 3 - 4.