Line a wok or a large sauté pan with large sheets of aluminum foil and add the rice, lemon zest and thyme.

Add 2 tablespoons of water and set the beets on top of the rice.

Tightly seal the foil over the lid to completely stop any gaps.

Place the wok on a high heat burner on the stove top.

After about 4 minutes, you should see a bit of smoke starting to form, continue to smoke for exactly 8 minutes and remove from heat.

Preheat the oven to 520 degrees F.

Discard everything except for the beets and transfer onto a baking sheet to roast for 45-50 minutes in the oven.

The beets are done when they can be easily poked with a knife.

Once the beets have cooled, peel or cut the charred skin off.

Chop the beets into slices then quarters and place in a large bowl with the honey, red pepper flakes, 1 tablespoon of olive oil, 1/2 teaspoon salt and black pepper and set aside.

Lower the oven to 325 degrees F.

Place the nuts in a small roasting pan and roast for 15 minutes and set aside.

in a small sauce pan, cook the sugar over a gentle heat.

Do not stir as the sugar starts to melt.

Watch closely, as soon as the sugar melts add the roasted nuts, remove from the heat and stir to thoroughly coat.

Pour the nuts onto a parchment lined baking sheet to cool.

You can chop or break apart the nuts once the sugar has hardened.

Put the beets on a serving dish and sprinkle with nuts, cilantro and drizzle with olive oil and serve.