Preheat your oven to 400°F (200°C). Scrub the medium beets under cold water, trim off the stems, wrap each beet individually in foil and roast for about 45 minutes until tender. Chill in an ice bath.

Slice the Persian cucumbers into rounds or half-moons. If using standard cucumbers, peel and remove the seeds to maintain texture. Set aside.

Finely chop fresh parsley and dill. Crumble the feta cheese into small pieces.

Combine apple cider vinegar, honey, lemon juice, Dijon mustard, and salt in a bowl and whisk until smooth.

In a large bowl, combine chilled beets, cucumbers, feta, and herbs. Drizzle with vinaigrette and toss gently without mushing the ingredients.

Serve immediately or refrigerate for 30 minutes to 2 hours for enhanced flavors, covering it to keep fresh.