Preheat oven to 425 degrees Fahrenheit. For the roasted fennel cream, toss fennel with oil and salt; arrange on a baking sheet lined with Gefen Parchment Paper and roast for 20 minutes. Flip and roast for another five to 10 minutes, until tender and golden.

Transfer roasted fennel to a blender with vegetable broth; blend until smooth, adding more stock or water as needed to achieve desired consistency.

For the gastrique, add all ingredients to a saucepan over high heat. Once boiling, lower heat and simmer until it coats the back of a spoon, 10 to 15 minutes.

For the beet salad, lightly toss beets, grapes, olive oil, lemon juice, salt, and pepper.

Spoon fennel cream onto a plate and top with beet salad. Garnish with sliced candy cane beets, reserved fennel fronds, mint, and a drizzle of gastrique. Add small dollops of mustard, if desired.