Preheat the oven to 400 degrees F (205 degrees C).
Trim the stems of the Beet (3) drizzle with Olive Oil (to taste), wrap in foil, and put in the oven. Bake for about 45 minutes. Allow to cool and peel.
With your beets in the oven, add your Fennel Bulb (2) and Red Onion (1) to a sheet pan or baking dish. Drizzle with Olive Oil (to taste) and season with Salt and Pepper (to taste). Add them to the oven. Cook 20-25 minutes. Allow to cool.
In the meantime, you will make your broccoli rabe pesto. Add the Broccoli Rabe (1 bunch), Pine Nuts (1/4 cup), Garlic (2 clove), and Ground Black Pepper (1/4 teaspoon) to a food processor. While running, add the Olive Oil (1/4 cup). Set aside.
Add your peeled beets, roasted fennel and onion, fennel fronds, Garlic (3 clove), Salt and Pepper (to taste), Vegetable Stock (3 cup), Cucumber (2), Fresh Dill (1/4 cup), Apple Cider Vinegar (2 tablespoon), and ½ the pesto to a high speed blender. Run for 1-2 minutes until smooth.
Chill in the refrigerator for minimum 4 hours.
Pour into bowls and garnish with the other half of the broccoli rabe pesto. Serve and enjoy!