Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets


3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.