Preheat your oven to 400°F (200°C). Wash the whole beets thoroughly and wrap them in aluminum foil. Roast the beets in the oven for about 30–40 minutes until fork-tender.

In a medium bowl, combine rice wine vinegar, lime juice, orange juice, garlic, and ginger. Stir in raw sugar and a pinch of salt, whisking until the sugar dissolves.

In a large mixing bowl, gently toss the sliced beets with half of your prepared dressing and the sliced onion. Ensure the beets are evenly coated.

Transfer the beet mixture to a serving platter. Drizzle the remaining dressing over the salad and garnish with sesame seeds and chopped cilantro, if desired.