Roast the Beets: Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange beet rounds on the sheet. Drizzle with olive oil and sprinkle with thyme leaves, salt, and pepper. Roast for 40 to 45 minutes until fork-tender. Let cool for 10 minutes.

Prepare Components: While beets cool, thinly slice the pear. Crumble blue cheese into small pieces. Chop candied nuts. Set out honey and balsamic glaze.

Build Towers: Place the largest beet round on each plate. Top with crumbled blue cheese and a pear slice. Add another beet round, more cheese, and another pear slice. Continue layering 3 to 4 times, ending with a beet round.

Garnish: Sprinkle chopped candied nuts over each tower. Drizzle honey and balsamic glaze over towers and around plates. Top with microgreens, pomegranate seeds, and sunflower seeds.

Serve: Serve immediately at room temperature for best flavor and texture.