In a small bowl or measuring cup, whisk together the fresh lemon juice and kosher salt until the salt is dissolved. Gradually drizzle in the extra-virgin olive oil while whisking constantly to fully incorporate all the ingredients and create a smooth dressing. I like to taste the dressing at this stage and adjust the salt or lemon juice to my liking.

Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette (from Step 1) and mix well to coat the beets evenly. Let the beets marinate while you prepare the remaining ingredients—this helps them soak up extra flavor.

Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette (from Step 1) to the bowl with the marinated beets (from Step 2). Toss everything together until well combined. I like to gently toss so the feta stays somewhat chunky and doesn't turn the salad pink from the beets.