Preheat your oven to 400°F (200°C). Wrap fresh beets in aluminum foil and place them on a baking sheet. Roast the beets for about 45 minutes, or until they are fork-tender and can be easily pierced. Once roasted, remove them from the oven and allow them to cool for a few minutes before carefully peeling off their skins.

While the beets are roasting, wash and slice the cucumbers into thin rounds. Set aside the cucumber slices in a bowl.

Once the roasted beets have cooled and been peeled, chop them into bite-sized cubes. In a large mixing bowl, gently combine the diced beets with the sliced cucumbers.

Crumble high-quality feta cheese over the beet-cucumber mixture and sprinkle freshly chopped dill generously on top.

In a small bowl, whisk together extra virgin olive oil and aged balsamic vinegar. Season with salt and pepper to taste.

Drizzle the dressing over the combined salad ingredients and toss gently to coat everything evenly. Serve your Beet Salad either chilled or at room temperature.