Instructions

• Whisk together lemon juice, olive oil, and a pinch of kosher salt in a big mixing bowl. You want that dressing to taste bright and balanced—give it a quick taste before the veggies go in.
• Dice your roasted or canned beets into small, bite-sized cubes. Toss them into the dressing first so they can soak up all that citrus and oil.
• Slice the cucumber thinly, after seeding it if it’s got a lot of water content. Fold those crisp slices into the bowl with the beets, letting them mingle and soak up flavor.
• Crumble the feta right over the top. No need to be precious here—let some chunks stay big for nice salty surprises, and let the rest naturally break into the mix.
• Chop a generous handful of fresh dill and scatter it in, using your hands to gently toss everything together so the feta blushes pink and there are flecks of green in every bite.
• Finish with a bit more olive oil if the salad looks dry, and season with extra salt to taste if needed. Serve right away for max crunch, or let it chill awhile so the flavors mingle and deepen. It tastes great either way!