Preheat your oven to 400°F (200°C). Wrap the beets loosely in foil and roast on a baking sheet for about 45 minutes, or until they are tender when pierced with a fork. Once done, let them cool slightly, then peel and cut into bite-sized cubes.
While the beets are roasting, wash and slice the cucumbers into thin, even rounds. Place them in a large mixing bowl for the salad.
Add the cooled, cubed roasted beets to the bowl with the cucumbers, creating a colorful mix of textures and hues.
Sprinkle the crumbled feta over the vegetables for a salty, creamy contrast. Then, add the chopped dill for a fresh aroma and flavor.
In a small jar or bowl, whisk together olive oil, red wine vinegar, and a pinch of salt and pepper to create a simple vinaigrette.
Pour the dressing over the salad ingredients, then gently toss everything together until the vegetables are lightly coated and the flavors are evenly distributed.
Taste and adjust the seasoning with more salt, pepper, or vinegar if needed. Serve the salad immediately for the freshest flavor or chill it for 15-20 minutes for a cooler, more refreshing experience.
