Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil, creating a sealed pouch. Place the wrapped beets on a baking sheet and roast for about 45–60 minutes, or until tender.

Once roasted, unwrap the foil and allow the beets to cool for about 10 minutes. Peel the skins off and chop the beets into bite-sized cubes.

In a large mixing bowl, combine the chopped beets with diced cucumbers and crumbled feta cheese. Add fresh dill if using, and toss gently to mix.

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

Drizzle the dressing over the salad mixture and gently toss to coat without breaking the ingredients.

Transfer the salad to a serving bowl or platter and serve immediately for the best flavor.