In a small bowl, whisk together freshly squeezed lemon juice and kosher salt until the salt fully dissolves. Slowly drizzle in extra-virgin olive oil while whisking to emulsify the dressing.

In a large mixing bowl, combine diced roasted or canned beets with half of the vinaigrette and let marinate for 10-15 minutes.

Wash and slice the cucumber into thin rounds or half-moons.

Just before serving, add the sliced cucumber, crumbled feta cheese, and chopped dill to the marinated beets. Pour in the remaining vinaigrette and toss gently.

Transfer to a serving bowl and garnish with additional dill or feta.