Preheat your oven to 400°F (200°C). Wrap cleaned beets in aluminum foil and place them on a baking sheet. Roast for about 60 minutes, or until fork-tender. Alternatively, steam them for 30-40 minutes if preferred.

While the beets are roasting, slice the cucumber into thin, even rounds, about a quarter-inch thick for crunch.

In a medium bowl, combine red wine vinegar or lemon juice, olive oil, salt, pepper, and optional honey or maple syrup. Whisk until well-blended and emulsified.

In a large mixing bowl, combine the chopped beets and cucumber slices. Crumble fresh feta cheese over the top and add chopped fresh dill. Drizzle the dressing over and gently toss.

Serve chilled or at room temperature, garnished with more fresh dill if desired.