Peel and julienne the beetroot. Peel and julienne the carrots on a long diagonal. Stack a few slices of carrot and slice into matchsticks with your favourite thin sharp knife. Similarly with the beetroot, make neat thin slices of beetroot. Stack a few slices and cut into thin matchsticks. In a deep bowl, toss together the julienned vegetables with the vinaigrette and the ginger.
Arrange in your chosen platter and garnish with the orange zest.