Preheat your oven to 400°F (205°C). Wrap clean, whole beets in aluminum foil and place them on a baking sheet. Roast for 60–70 minutes until tender. Allow to cool before handling.

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

Once the roasted beets have cooled, peel off the skin. Slice the beets and add them to a large bowl. Slice cucumbers thinly and add with chopped dill and crumbled feta.

Drizzle the dressing over the salad and toss gently to coat. Serve immediately or chill for about 30 minutes.