Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 60 minutes until tender. Allow to cool, peel, and dice.

Wash and dry the cucumber, then slice it without peeling. Set aside.

In a mixing bowl, combine red wine vinegar or lemon juice with olive oil, salt, pepper, and honey/maple syrup. Whisk until smooth.

In a large bowl, combine diced beets, cucumber, feta, and dill. Drizzle with dressing and gently toss to coat.

Garnish with extra dill before serving. Serve fresh or refrigerate for 30 minutes to let flavors meld.