Preheat your oven to 400°F (200°C). Wash the beets and wrap them in foil on a baking sheet. Roast for about 45–60 minutes until fork-tender, or boil for 30-40 minutes.

In a bowl, mix rice wine vinegar, lime juice, orange juice, minced garlic, grated ginger, sugar, and salt. Whisk until well combined.

In a skillet, heat oil and sauté sliced onions for 5-7 minutes until translucent and slightly golden.

In a large bowl, combine sliced beets and sautéed onions. Drizzle with dressing and toss gently to coat.

Transfer to a serving platter and sprinkle with sesame seeds and cilantro before serving.