Preheat your oven to 400°F (200°C). Wrap washed beets individually in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until tender.

In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, a pinch of salt, and cracked black pepper. Add honey or maple syrup if desired. Adjust to taste and set aside.

Once the beets are cool, peel them and chop into bite-sized cubes. Slice cucumbers into thin rounds.

In a large bowl, combine chopped beets, sliced cucumbers, crumbled feta, and fresh dill. Drizzle dressing over and gently toss together.

Taste the salad and add extra dill if desired. Serve in a beautiful dish to showcase vibrant colors.