Preheat oven to 180 °C.
Clean the beetroot without peeling them and leave 2 cm of the stems intact.
Place them in an oven pan and drizzle with olive oil.
Scatter the seeds over the beetroot and roast until tender but still firm.
Leave to cool and remove the skins.
Keep the beetroot whole if small, otherwise cut into rough chunks.
Sprinkle with olive oil, vinegar and sugar.
Mash two cooked potatoes; soak two slices of white bread in water, squeeze and mash.
Place potatoes, bread and six garlic cloves in a processor and purée until fine.
Add 60 ml olive oil and 40 ml lemon juice. Mix.
Season with salt and pepper.