Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap each individually in aluminum foil. Roast for approximately 60 minutes, until fork-tender.

While the beets are cooling, slice the cucumber thinly using a sharp knife or mandoline. Aim for rounds about 1/8 inch thick.

In a small bowl, whisk together red wine vinegar (or lemon juice) with olive oil, salt, and pepper. Add honey or maple syrup if desired.

In the bowl with cucumber slices, gently add the peeled and sliced beets, crumbled feta, and fresh dill. Fold the ingredients carefully to combine.

Drizzle the dressing over the salad mixture and toss gently to coat all ingredients.

Serve immediately or refrigerate in an airtight container. Store the dressing separately for best texture.