Put the beets in a pot, cover with water and season with salt. Bring to a boil over high heat and cook until tender, about 20 minutes. When the beets are cool enough to handle. Peel and slice them.
Put the sliced carrots in a pot with water. Bring to a boil over high heat and cook until soft, about 20 minutes.
Arrange all the vegetables in a serving dish and add the chopped cilantro. In a small bowl mix olive oil, vinegar, lime, cumin, salt and pepper. Add the dressing to the vegetables.
Serve cold or at room temperature.