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

Once roasted, let the beets cool slightly. Peel off the skins and cut into bite-sized cubes, placing them in a large serving bowl.

Wash the cucumbers and slice them into half-moons or quarters. Add the sliced cucumbers to the bowl with the cubed beets.

In a small mixing bowl, combine red wine vinegar or lemon juice with olive oil. Season with salt, pepper, and honey or maple syrup if desired. Whisk until emulsified.

Gently fold in the crumbled feta cheese and fresh dill. Pour the dressing over the salad and mix carefully.

Taste and adjust seasonings as necessary. Add more salt, pepper, or olive oil if desired.

Serve immediately or let chill in the refrigerator for 30 minutes before serving.