In a medium bowl, whisk together fresh lemon juice and kosher salt until the salt dissolves, which should take about 1 minute. Gradually drizzle in extra-virgin olive oil while continuing to whisk, creating a smooth vinaigrette.

Set aside for later use in the Beet Feta Salad.

In a large mixing bowl, combine the diced roasted or canned beets with half of the prepared vinaigrette. Toss gently to coat the beets.

Let the mixture marinate for at least 10 minutes.

Just before serving, slice the cucumber into bite-sized pieces and add them to the marinated beets. Gently fold in the crumbled feta cheese and chopped fresh dill.

Drizzle the remaining vinaigrette over the salad mixture and toss gently one last time to combine.

Transfer the finished salad to a serving bowl or platter and garnish with extra dill sprigs.