Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
To prepare the oranges, peel and halve each one then cut into chunks. Fold into the carrot mixture with the beetroot, goat’s cheese and parsley. Serve immediately.