For the Pink Mole

1. In a Vitamix, blend all ingredients until a creamy texture is achieved. Adjust consistency by adding water if too thick or beet powder for color.

For the Roasted Beets

1. Preheat oven to 420°F (210°C).
2. Cover the bottom of a deep sheet pan with kosher salt.
3. Place clean beets on the salt, cover the pan with aluminum foil, and roast for 35 minutes.
4. Check doneness with a cake tester; add 5 minutes if needed. Beets will continue cooking after removal from oven; they should feel firm.
5. Cool, peel, and thinly slice the beets.

For the Kumquat Habanero Kosho

1. In a Vitamix, blend all ingredients until very smooth.
2. Emulsify with olive oil, adding 1 tablespoon at a time, until smooth.

To assemble the dish

1. Spread two tablespoons of pink mole in a circular shape on a serving plate.
2. Combine shaved fennel with kosher salt and lemon juice; shape into a ball.
3. Place the fennel ball in the center of the mole sauce.
4. Create parachute shapes with beet slices, layer with Kosho, and cover the fennel ball and sauce.
5. Sprinkle with pine nuts.
6. Garnish with shiso leaves and fennel tops; drizzle with olive oil and Maldon salt.
7. Serve.