Place beets in a saucepan and cover with water. Bring to a low boil over medium heat and cook, covered, until beets are tender, about 30 to 35 minutes. Drain and allow to cool.
Once cooled, remove skin from beets. Chop into 1⁄2-inch pieces.
Steam carrots until tender, about 15 to 20 minutes. Drain and allow to cool.
In a large glass or ceramic bowl, combine orange juice, lemon zest, lemon juice, vinegar, olive oil, ginger, and sea salt.
Add cooked beets and carrots to marinade. Mix well and refrigerate, covered, for at least two hours, stirring occasionally.
Immediately before serving, check seasoning and adjust salt to taste. Garnish with fresh chives.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/zingy-beet-and-carrot-salad-from-simple-french-paleo/