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Heat your oven to 175°C.
Wash and chop the beets. Melt ½ the coconut oil in a small pan set over a medium heat.
Toss the diced beets in the melted coconut oil and add to a baking tray. Roast in the oven for 45 mins, turning once halfway through.
While the beets are roasting, peel and chop the shallots, and grate the ginger.
Heat the remaining coconut oil in a large pot and sauté the shallots and ginger over a low flame, covered, until soft and fragrant.
Stir in the roasted beets, then pour enough stock to cover the beets. Simmer for 10-15 mins until the beets are very soft.
Transfer the mixture to a blender and blitz until smooth. Pour in the coconut milk and blend once more to combine, then add more stock as needed to adjust the consistency.
Squeeze fresh lime juice into the soup and divide across the bowls. Combine the sesame seeds and sesame oil and drizzle a few spoons over each soup.