Boil beets in a large, heavy saucepan until tender.
Remove cooked beets to a bowl of cold water. When
cool enough to handle, slip off skins and discard.
Slice or chop beets. In a small skillet or saucepan
over medium heat, cook ginger and sesame seeds in oil,
stirring constantly, for 1 minute. Remove pan from
heat and stir in miso and 1/4 cup beet cooking liquid.
Cool dressing mixture slightly before adding lemon
juice. Toss dressing with beets until well coated.
