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Place the diced roasted or canned beets in a large bowl. Pour in half of the prepared lemon vinaigrette (from Step 1) and mix well to coat the beets evenly. Let the beets marinate while you prepare the remaining ingredients—this helps them soak up extra flavor.
Just before serving, add the sliced cucumber, crumbled feta cheese, chopped fresh dill, and the remaining lemon vinaigrette (from Step 1) to the bowl with the marinated beets (from Step 2). Toss everything together until well combined. I like to gently toss so the feta stays somewhat chunky and doesn’t turn the salad pink from the beets.