Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
Drain from water and set aside to cool.
Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
Process to obtain a smooth cream.
Season with salt and serve garnished with mixed seeds.