Preheat your oven to 400°F (200°C). Wrap each medium beet tightly in aluminum foil and roast them for about 60 minutes or until fork-tender. Allow to cool and then peel and dice.

Wash and slice the cucumbers into bite-sized pieces. Set aside for later use.

In a bowl, whisk together red wine vinegar or lemon juice, olive oil, salt, and black pepper. Stir in honey or maple syrup gradually.

Combine the diced roasted beets, sliced cucumbers, crumbled feta cheese, and chopped dill in a large bowl. Drizzle with dressing and toss gently.

Garnish with more chopped dill on top and serve immediately or refrigerate for a couple of hours before serving.