Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until tender. Cool, peel, and dice into bite-sized pieces.

Wash and slice cucumbers into bite-sized pieces. No need to peel if using English or Persian cucumbers. Place in a large bowl.

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

In the bowl with cucumbers, add diced beets, crumbled feta, and chopped dill. Drizzle dressing over the top and toss gently.

Garnish with extra dill sprigs if desired. Serve immediately or refrigerate to allow flavors to meld.