Wash and scrub the beets under cold water. Place them in a large pot, cover with water, and bring to a boil. Cook for 45-60 minutes until fork-tender.

Drain the beets and let them cool for about 10-15 minutes. Peel off the skins.

Dice the beets into uniform bite-sized cubes and place them in a large mixing bowl.

Add diced cucumbers, crumbled feta, and chopped dill to the bowl with beets.

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

Pour the dressing over the salad mixture and gently toss to combine.

Taste and adjust seasonings if necessary before serving.

Transfer to a serving dish and garnish with additional dill.