Puree beets with honey, ginger, and salt. Strain and reserve liquid; use pulp in different application (stock, smoothies, or compost).
Slice fennel bottom into two round with flat tops. Rub with olive oil and either roast or cook in a cast iron skillet until tender.
Place each piece of fennel in a flat-bottomed bowl. Decoratively top with raspberries and watermelon radish slices. Garnish with lacy fennel fronds.
Pour half of beet juice around base of fennel tableside for dramatic presentation.