For the Pink Mole:

1. In a Vitamix, blend all ingredients. Be careful to blend all ingredients thoroughly, double check consistency and color. It should be a creamy texture, without being liquid. If needed, add more water if too thick or beet powder for color.

For the Roasted Beets:

1. Preheat the oven at 420F.
2. Cover the bottom of a deep sheet pan with a layer of kosher salt.
3. Place clean beets on top of the salt, and cover the pan with aluminum foil.
4. Place the pan in the oven for 35 minutes.
5. When done, check to see if the beets are cooked by placing a cake tester into the beet and it goes through easily. If needed, add 5 minutes every time. Keep in mind the beets will keep cooking once you take them out of the oven. They should still feel firm when done cooking (sign that you haven’t overcooked!).
6. Cool down and peel beets.
7. Thinly slice with a knife or mandolin.

For the Kumquat Habanero Kosho:

1. In a Vitamix, Blend all ingredients and habanero until very smooth.
2. Emulsify with approximately olive oil, adding 1 tablespoon of olive oil at a time. The mixture should blend easily and be smooth.

To assemble the dish:

1. On a larger serving plate, add two tablespoons of pink mole to a plate and spread it in a circular shape.
2. In a mixing bowl, combine the shaved fennel with the kosher salt and lemon juice.
3. Shape into a ball and place it in the middle of the mole sauce.
4. With the thin beet slices, create small parachute-like shapes, a layer of the Kosho and cover the fennel ball and sauce (you want to hide the fennel and sauce underneath the beets).
5. Once covered, sprinkle the pine nuts on top of the beats.
6. Place the shiso leaves and fennel tops around the beets and drizzle with olive oil and maldon salt.
7. Serve and enjoy.