Preheat your oven to 400°F (200°C). Scrub the medium beets clean and wrap each one in aluminum foil. Place them on a baking sheet and roast for about 45 minutes, or until they are tender and easily pierced with a fork. Allow them to cool before peeling and dicing into bite-sized pieces.

Prepare an ice bath in a mixing bowl filled with cold water and ice cubes. After peeling and dicing the cooked beets, immerse them in the ice bath for 2-3 minutes to stop cooking.

Slice the Persian cucumbers into rounds or half-moons. If using standard cucumbers, peel and seed them before slicing.

Finely chop fresh parsley and dill, measuring out roughly a ¼ cup of each. Crumble the feta cheese into small pieces.

In a medium bowl, whisk together apple cider vinegar, honey, lemon juice, Dijon mustard, and a pinch of salt until emulsified.

In a large mixing bowl, combine diced beets, sliced cucumbers, crumbled feta, chopped parsley, and dill. Pour the vinaigrette over and toss gently.

Serve immediately or refrigerate for 30 minutes to 2 hours to enhance flavors.