Preheat your oven to 400°F (200°C) if roasting beets. Wash medium beets thoroughly, wrap them in foil, and roast for about 45–60 minutes until tender. If using boiled beets, place them in a pot of simmering water for roughly 30–40 minutes.

Once cooked, allow the beets to cool, then peel off the skin and chop them into bite-sized cubes. Transfer the cooked beets into a large salad bowl.

While the beets cool, slice the cucumbers thinly and add them to the bowl with the chopped beets.

In a small mixing bowl, whisk together olive oil, lemon juice, honey (if using), and lemon zest. Season with salt and pepper.

Pour the dressing over the salad mixture and gently toss until evenly coated.

Finely chop fresh dill and sprinkle over the salad, then gently mix in.

Taste and adjust seasoning as needed. Serve immediately or chill in the fridge for up to one hour.