✓ Preheat oven to 400°F (200°C). Wash and peel beets. Trim off any leafy greens. Place on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for about 45 minutes or until tender when pierced with a fork. Let them cool enough to handle. Chop into small dice.

✓ Slice the cucumber thinly using a mandoline slicer. In a large bowl, combine the diced beets, sliced cucumbers, crumbled feta cheese, and chopped dill. Add 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar to the mixture. Gently toss until all ingredients are well coated.

✓ Season with salt and pepper to taste. Divide the salad among serving plates. Sprinkle a little extra dill on top for an added pop of color. Serve immediately while the vegetables are still slightly crisp, ensuring the beets retain their vibrant red hue.