Preparation Steps

• Preheat your oven to 400°F (200°C). Wrap the fresh beets in aluminum foil and roast for 45-60 minutes. They're ready when tender; let them cool, then peel and slice into bite-sized pieces.
• Slice the English cucumbers into thin rounds or half-moons—whatever you prefer! Peeling is optional.
• In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper. Optionally, add a pinch of sugar.
• In a large bowl, gently toss together the roasted beet slices, sliced cucumbers, crumbled feta cheese, and your choice of fresh herbs.
• Drizzle the dressing over your salad and toss to combine everything delicately.
• Chill the salad in the refrigerator for at least 30 minutes before serving.