This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Roasted Beets and Feta Cheese Salad 1 pound red beets ½ cup extra virgin olive oil kosher salt 1 lemon black pepper ¼ cup crumbled feta cheese 1 cup micro greens or baby greens, rinsed and dried Preheat oven to 400°. Tear or cut the beet tops from the beets, then wash and thoroughly dry the beets. Place beets in a roasting pan or on a flat baking pan. Drizzle with a bit of the olive oil, and sprinkle with salt. Roast for 30- 45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, all the beets will be done. Remove beets from oven, and let cool for about 20 minutes. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife or a peeler on any stubborn spots. Just be careful not to cut away too much beet. Cut the beets into ½-inch dice, and toss in a stainless steel mixing bowl with enough olive oil to coat them. Cut the lemon in half, and squeeze the juice of about half of it in to the bowl, gently stirring to combine and checking the flavor as you go. Season to taste with salt. In a small bowl, whisk together 3 tablespoons olive oil and 1 tablespoon lemon juice, and in a separate bowl toss the greens in this dressing. Salt and pepper to taste. Pour 1 tablespoon of the dressing mixture over the beets. Dredge the greens through the remaining dressing mixture, and plate. Spoon the beet mixture on top of the greens, and top each portion with about 1 tablespoon of crumbled feta cheese. Serve right away.