Preheat your oven to 400°F (200°C). Scrub the medium beets under running water, then wrap each individually in aluminum foil. Place them on a baking sheet and roast for 45 minutes, or until they are tender when pierced with a fork.

Once roasted, carefully unwrap the beets and let them cool for about 10 minutes. After they're cool enough to handle, peel off the skins and dice the beets into bite-sized pieces.

Wash the Persian cucumbers thoroughly under water. Cut them into thin rounds or half-moons.

Finely chop a handful of fresh parsley and dill, and crumble the feta cheese into small pieces.

In a small bowl, combine apple cider vinegar, honey, lemon juice, Dijon mustard, and a pinch of salt. Whisk until the mixture is well emulsified and smooth.

In a large mixing bowl, combine the diced beets, sliced cucumbers, crumbled feta, chopped parsley, and dill. Gently pour the vinaigrette over the mixture and toss everything together until well combined.

Transfer the salad to a plate, or refrigerate for 15-30 minutes to allow the flavors to meld further.