Peel beetroots and carrots, wash yellow squash. Trim ends to create flat surfaces for spiralizer.

Spiralize each vegetable separately starting with lightest colors first to prevent staining.

Place spiralized noodles in separate bowls with paper towels and pat gently to remove excess moisture.

Combine sesame oil, rice vinegar, soy sauce, honey, tahini, ginger, garlic, and lime juice in a small bowl. Whisk vigorously until emulsified.

Taste dressing and adjust seasonings. Add sriracha for heat, more honey for sweetness, or additional soy sauce as needed.

In a large serving bowl, combine all spiralized vegetables and toss gently to distribute colors evenly.

Pour dressing over vegetable noodles, starting with three-quarters of the dressing. Toss gently and add remaining dressing if needed.

Toast sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant and golden.

Transfer dressed noodles to serving bowls. Sprinkle with toasted sesame seeds and fresh cilantro leaves.

Serve immediately for best texture, or store vegetables and dressing separately if preparing ahead.