Delicious, delicious, delicious. I am having a love affair with beets. They are easy to prepare at home with a pressure cooker, but I have also found a great source at the local supermarket. They have precooked beets, vacuum-packed, in the produce section. They stopped carrying them for a while, so I had a little talk with the produce manager. I won’t admit to batting my eyes, but they do carry them again 
Beet Salad with Oranges and Feta
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2 Beets, cooked, cut in half and quartered
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1 Tbsp. olive oil
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1 orange
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1 lime
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2 Tbsp. finely chopped onion or shallot
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2 Tbsp. red wine vinegar
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6 cups arugula
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1/8 cup cilantro leaves
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2 ounces Feta, crumbled
Cut ends off oranges, then cut away peel and outer membrane, following the curve of the fruit with a knife. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into a bowl. When segments are removed, squeeze remaining juice from membranes into bowl. Throw away membranes.
Zest limes finely and set aside. Juice limes and add juice to zest in a small bowl. Add onion, vinegar, and juice from oranges. Slowly drizzle in olive oil as you whisk. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowl and let stand at room temperature for at least 15 minutes (up to 3 hours).
Arrange arugula on four plates. Sprinkle each plate with 1/4 cilantro. Spoon beets and dressing equally over arugula (I actually had some dressing left over) and scatter with orange segments and feta. Serves 4.
Recipe adapted slightly from Sunset Magazine, May 2011.
Using the Weight Watcher’s Recipe Builder, each serving has 3 PointsPlus. If a larger salad is desired, this recipe can be divided into 2 for 7 PointsPlus each.
