Preparation Steps

• Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in foil. Put them on a baking sheet and roast for about 45 to 60 minutes, or until easily pierced with a fork.
• Once the beets are done, let them cool, then slip off the skins.
• Cut the cooled and peeled beets into bite-sized chunks or slices. Slice the cucumber thinly, keeping the skin on.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
• In a large bowl, toss together the chopped beets and cucumber. Drizzle the dressing over the salad and mix gently.
• Add crumbled feta and chopped dill last to keep them intact.
• If time allows, let the salad rest in the fridge for 30 minutes before serving.
• Serve chilled or at room temperature, optionally topped with extra feta and dill.