To roast the beets: Preheat the oven to 400 degrees.
 

Rub the beets with olive oil, season with salt and pepper, and wrap each one tightly with aluminum foil, sealing it tightly.
 

Place the beets directly on the oven rack and roast until tender, about 50-60 minutes. Let cool until you can handle them, about 30-40 minutes. Meanwhile, prepare the other ingredients.
 

Once cool enough to handle, peel or rub off the skins off each beet. Cut the beets into 1/4-inch thick rounds.
 

For the dressing: In a medium bowl, whisk together the vinegar and the Extra virgin olive oil. Season to taste with salt and pepper. Set the dressing aside at room temperature until serving time.
 

For the salad: Slice the mozzarella into 1/4-inch thick slices and spread on a platter.
 

Drizzle on the cheese some of the dressing and let sit at room temperature for few minutes.
 

Arrange the sliced beets, mozzarella  on each serving plate. Season to taste with sea salt. Top each salad with the fresh basil and drizzle with additional dressing, if desired.