from DrGourmet.com

4 beets, peeled & cut into ½” wedges                         2 thyme sprigs

2 Tbsp water                                                                     2 Tbsp extra-virgin olive oil

Salt and freshly ground pepper                                    1 tsp sherry vinegar

1 fennel bulb cut into 1/2-inch wedges                        1 Tbsp chopped fronds

Preheat the oven to 400°. In medium baking dish, toss beets with thyme, water and 1 Tbsp of olive oil. Season with S&P. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard thyme. In a small baking dish, drizzle fennel wedges with remaining 1 Tbsp olive oil and season with S&P. Cover with foil and bake for 15 minutes. Uncover and bake 15 minutes longer, or until tender and lightly browned. Pour beet juices into a bowl and whisk in vinegar. Add beets, fennel wedges and fronds and season with S&P. Serve warm or at room temperature.