Preheat your oven to 400°F (200°C). Wrap the beets individually in foil and place them on a baking sheet. Roast for about 60 minutes until tender. Once done, allow to cool, peel off the skins, and dice into bite-sized pieces.

While the beets are roasting, wash the cucumber thoroughly. Slice into bite-sized pieces, keeping the skin on for presentation. Place in a large mixing bowl.

In a small bowl, whisk together 2 tablespoons of red wine vinegar or lemon juice with 4 tablespoons of olive oil. Season with salt and pepper to taste, and add 1 teaspoon of honey or maple syrup if desired. Mix until well combined.

In the bowl with the cucumbers, add the roasted beets, 1 cup of crumbled feta cheese, and 1/4 cup of fresh dill. Drizzle the dressing over the top and gently toss until evenly coated.

Garnish with additional sprigs of dill. Serve immediately or let chill in the fridge for a couple of hours to enhance flavors.