Preheat your oven to 400°F (200°C). Roast whole beets wrapped in foil for 30-40 minutes or boil until tender for about 30 minutes.

Thinly slice an onion and sauté in a skillet with oil over medium heat for 8-10 minutes until caramelized.

In a bowl, whisk together rice wine vinegar, lime juice, orange juice, grated garlic, grated ginger, raw sugar, and salt until well combined.

In a large mixing bowl, combine sliced roasted beets and sautéed onions, drizzle with the dressing, and toss gently to coat evenly.

Serve the salad topped with crumbled goat cheese and chopped walnuts, optionally adding cilantro for freshness.