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Heat the coconut oil over medium heat in a large skillet. Add in the spices (fennel seeds, coriander seeds, mustard seeds, cardamom seeds) and heat for a few seconds, until they start to pop.
Add the rice and salt, stir to combine, and cook for 3 to 4 minutes, stirring regularly, until the rice becomes translucent.
Add the beets and stir to combine.
Pour in the stock and bring to a simmer. Adjust the heat so it will remain at just a low simmer, cover, and cook without stirring until all the stock is absorbed; this will take 10 to 15 minutes depending on your rice.
Taste for doneness (if the rice isn't cooked through, add a few tablespoons stock and cook for a few more minutes), adjust the seasoning, and serve, with a scatter of cashews and fresh herbs.