Begin by roasting or steaming 2-3 medium beets until fork-tender, which should take about 60 minutes at 400°F for roasting, or 30–40 minutes steaming. Once cooked, let them cool completely, and then peel the skins off. Slice the beets into thin rounds.

While the beets are cooling, slice 1-2 cucumbers into thin rounds or half-moons. Set aside in a large mixing bowl.

In a small bowl, whisk together 3 tablespoons of red wine vinegar (or lemon juice) with 4 tablespoons of olive oil. Add a pinch of salt and freshly cracked pepper to taste, along with a teaspoon of honey or maple syrup if desired.

In the large mixing bowl with your sliced cucumbers, add the cooled, sliced beets. Drizzle your dressing over the vegetable mixture. Gently toss everything together.

Lastly, sprinkle a generous 1/2 cup of crumbled feta cheese and a handful of freshly chopped dill over the top. Toss lightly to distribute the cheese and herbs throughout the salad.