Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Allow to cool, then peel and dice.

In a large bowl, combine the diced beets, cucumber, feta cheese, red onion, and fresh dill.

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.

Pour the dressing over the salad and gently toss to combine all ingredients.

Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.