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Finely chop the tarragon and chives. Cut the orange segments and reserve them in the orange juice.
Preheat the oven to 200°C (400°F). Coat the beets with olive oil and sea salt, then wrap them in foil.
Roast for about 1 hour or until a knife slides in easily. Let the beets cool slightly, then peel off the skin.
Slice the beets into wedges or rounds and place them in a mixing bowl. Drizzle with orange juice, white wine vinegar, and olive oil. Toss gently to coat and leave to macerate in the fridge for 15 minutes.
When ready to serve, arrange the beet slices on a plate. Add a few orange supremes, sprinkle with tarragon and chives, and season with sea salt and black pepper. Finish with a touch of orange zest and a final drizzle of olive oil.