Cut the beetroot into wedges or in half, if small. Toss with the oil and cumin seeds and season with salt and pepper. Tip into a roasting tin and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes. Pour over the balsamic vinegar and toss to coat. Return to the oven for a further 20 minutes or until the beetroot is tender and slightly sticky.
Cook the beans in a large saucepan of lightly salted boiling water for 2–3 minutes or until just tender. Drain and toss with the beetroot and onion in a bowl.
Mix together in a bowl the ricotta, lemon rind and basil and season with salt and pepper. Spread over the baguette slices, place on a grill pan and cook under a preheated medium-hot grill for 3 minutes or until hot and lightly golden.
Heap the beetroot and bean salad into bowls and top with the ricotta croutons. Drizzle with a little balsamic glaze and extra virgin rapeseed oil and scatter with the extra basil leaves. Serve immediately.