Preheat oven to 170c. Place beetroot wedges in a single layer on a shallow baking pan. Drizzle with 1 tablespoon of the oil and toss to coat. Roast for 20 minutes. Add carrots and cook for 20-30 minutes until carrots are just tender.
Meanwhile, whisk remaining oil, lemon juice, paprika and garlic together. Pour over vegetables and toss well. Return to oven for 5 minutes. Transfer to a serving bowl and garnish with mint.