Preparation

• Line a pan with two long sheets of aluminum foil. Add the rice, the thyme branches and the cut lemon zest. Top with the raw beets with the skin on. Put the lid on the pan and fold the rest of the aluminum foil tightly around the lid.
• Turn up the heat. After about 3 minutes, the first smoke escapes between the aluminum foil. Then you set the stopwatch to 8 minutes and let the beets smoke exactly that time. Then you remove the beets from the pan. Place them in an oven dish and let them cook for another 45 minutes at 200 degrees.

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• In the meantime, you can make the caramel. Roast the macadamia nuts in a dry frying pan until they give off their fragrance. In a saucepan, scoop the sugar and add 1-2 tablespoons of water. Don’t turn the heat too low and let the sugar melt. Leave it alone and let it turn into caramel. It can get a quite dark. When it has turned viscous, it is ready. Place the macadamia nuts on a sheet of baking paper and pour the caramel over it. Divide it well and try to scoop it well before it hardens. Be careful not to get it on your fingers, caramel is very hot and can burn you badly. Let it cool down now.

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• Make the yoghurt sauce by stirring in salt and pepper and the crushed garlic.
  Remove the beets from the oven and peel off the skin. It comes off easily now. Cut the beets into nice slices and place them in a nice circle on a plate.
  Grind the macademia nuts coarsely / fine in a food processor or pound it in a mortar. You can also put it in a plastic bag and hit it with a hard object.
• Spoon the yogurt in the center. Divide the caramel over or alongside the beets. Finely chop the coriander above the platter.