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Slice the raw Brussels sprouts lengthwise, into four pieces each, then steam in a bit of water until bright green, then drain and set aside. If using frozen, cooked Brussels sprouts, thaw, drain and then slice.
Slice the cooked beets into bite-sized pieces and heat through in a small pan. Transfer to a medium-sized bowl and cover with foil to keep warm.
Heat the plain olive oil in a large skillet over medium-high heat.
When the olive oil is very hot, carefully add the Brussels sprouts and cook about 5-8 minutes, until they are tender and browned on all sides, drizzling with 1 TBS of the orange infused olive oil and a few pinches of salt.
In a small bowl, whisk together 2 TBS of the flavored olive oil, vinegar, honey and garlic powder then add to the beets.
Transfer the beets to the Brussels sprouts and gently mix. Season with salt/pepper to taste.
Top with feta cheese and serve.