To roast the beets and pepitas: 

1. Preheat oven to 375.
2. Wash beets and place in a deep roasting pan with vinegar, sugar and water and roast covered until tender. About 40 minutes. Let cool. Skins will stuff off easily. Cut into chunks after removing skins.
3. In a dry skillet, combine pepitas, garlic powder and ginger. Heat on high until pepitas begin to brown. Finish with salt and pepper.
4. Cut beets into quarters or eighths, depending on size preference. Combine all ingredients in a mixing bowl, toss to combine and serve.

To assemble the salad: 

1. In a bowl, combine beets and pepitas.
2. Sprinkle with feta. Salt and pepper to taste. Perhaps add a drizzle of extra virgin olive oil.
3. Plate with fresh thin slices of lime, arugula, sliced peppadew peppers, a sprinkle of slivered scallions…or any fresh touch that pleases your palate.