You can make this with raw beets but I prefer to roast them first.
Scrub 2-3 beets and cut into half-inch thick slices. Arrange them on a single layer on a cookie sheet, then drizzle with sesame oil and sprinkle with salt. Roast in the oven at 375 degrees until brown on the bottom, then flip the slices and brown the other side.
Remove the beets from the oven and allow them to cool, then chop into small pieces.
Grate or finely dice summer squash and carrots to make 1 C. of each. Mince green garlic and fresh ginger to make 1/4 C. of each. Toss the garlic and ginger with the juice of 2 limes and let sit for 10 minutes, then combine with the vegetables. Whisk together 1 T. soy sauce and 2 T. oil olive, then toss with the salad.
Carefully separate the leaves of 1 head of Butter lettuce. Check the bases of the leaves for dirt and wash them individually if they are particularly grittty. Then soak in a large bowl of clean water, drain and spin dry.
Roll the vegetables up in lettuce leaves. You can add other garnishes including chopped nuts, crumbled tofu, chopped cilantro leaves or anything else you like.