Roast beets, unpeeled, in the oven at 450 for 1 hour. Let sit on the counter to cool completely. Any beets you don't use for this recipe can be stored in the fridge for up to 7 days.
Remove skins from the beets and dice into small cubes. Place in a bowl.
Add sliced green onions and sesame seeds to the beets.
In a small bowl whisk together lime juice, sesame oil, soy sauce, rice wine vinegar, and pour over beets. Mix everything together and enjoy!