In a medium bowl, whisk together ¼ cup of fresh lemon juice and 1 teaspoon of kosher salt until dissolved. Slowly drizzle in ½ cup of extra-virgin olive oil while continuously whisking until well emulsified and thickened.

If using canned beets, drain and rinse them well. Dice the beets into bite-sized pieces, mix with half of the dressing, and let marinate for 15 minutes.

While the beets marinate, slice 1 medium cucumber into thin rounds and set aside.

Once marinated, add sliced cucumber, ½ cup of crumbled feta cheese, and ¼ cup of chopped dill to the beets. Drizzle remaining dressing and toss gently.

Transfer to a serving platter and garnish with dill or feta. Serve chilled or at room temperature.