Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix, place on a sheet of baking paper, leave to cool.
Arrange the beetroot slices on plates, drizzle oil and vinegar over the top, season. Roughly chop the nuts and scatter them over the beetroot with the pomegranate seeds and soft goat’s cheese.