Heat your oven to 180 degrees Celsius.
Scrub the beetroot and remove the tops and bottoms.
Slice each beetroot into 3mm slices and arrange on an oven tray. Drizzle with olive oil and a sprinkle of salt.
Bake the beetroot for around 15 minutes until the edges are caramalising. Remove from the oven once baked.
While the beetroot is baking, peel and slice the onions into thin slices.
Heat a pan with olive oil on medium heat and add the onions. Slowly cook the onions with a pinch of salt, for around 10-15 minutes, until they are translucent, brown and caramalised. In the last few minutes of cooking, add the cumin seeds.
To assemble the pizza, distribute the beetroot slices amongst the bases, spacing them out evenly.
Cover the beetroot with the caramalised onion.
Crumble over the feta cheese and fresh rosemary.
Bake the pizzas at 180 degrees Celsius for 5-6 minutes until the edges of the feta cheese start to brown.