2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon coarsely ground pepper
1 cup crumbled feta cheese
Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Scrub beets, trimming tops to 1 in.; set on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Press cancel.
Remove beets and cool completely. Remove trivet; discard cooking juices. Wipe pot clean. Peel and cut beets into wedges; keep warm.
Select saute setting; adjust for medium heat. Add oil. When oil is hot, cook and stir onion until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in orange, honey, vinegar, rosemary, thyme, salt, Chinese five-spice, pepper and reserved beets; heat through. Press cancel. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.