Beets and caramelized fennel with orange

Ingredients:

- 3-4 medium beets, peeled and diced
- 1 medium fennel
- 1 tsp tablespoons olive oil
- 1 tsp brown sugar
- Juice of 1 / 2 lemon
- Juice of 2 oranges
- Dried thyme

Preparation:

1. Wash the fennel, remove the branches from the top (discard) and the first outer layer if necessary. Cut the fennel in half and remove the core. Cut the fennel into small dice.

2. Saute the fennel and beets in a pan for about 5 minutes. Add brown sugar and cook some minutes more (do not burn).

3. Add the thyme and lemon juice and stir for about 1 minute.

4. Add orange juice and reduce for 20 minutes uncovered, stirring occasionally to coat of orange juice.

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