Preheat oven to 400°F (200°C). Scrub beets clean, wrap in foil, and roast for 45-60 minutes until tender.

Wash and slice cucumbers into half-moons, then thinly shave the red onion.

Place prepared vegetables in a large mixing bowl.

Once beets have cooled, peel and dice into bite-sized pieces.

Fold diced beets, cucumber half-moons, and red onion in the mixing bowl.

In a bowl or jar, combine olive oil, red wine vinegar, lemon juice, honey (or maple syrup), salt and pepper.

Whisk or shake until emulsified.

Pour the whisked dressing over the salad mixture and toss gently.

Sprinkle chopped dill over the salad and crumble feta cheese on top if desired.

Cover and chill salad in the refrigerator for at least 20 minutes before serving.