Preheat oven to 400°F (200°C). Scrub beetroots clean, wrap each individually in aluminum foil, and roast on a baking sheet for 45–50 minutes until tender when pierced with a knife.

Allow beetroots to cool, then rub away skins using a paper towel. Cut peeled beets into bite-sized 1-inch cubes.

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, grated garlic, salt, and black pepper until emulsified.

Slice the English cucumber into thick half-moons and gently pat dry with paper towels if moist.

In a large bowl, gently combine the cooled beetroot cubes and cucumber slices. Drizzle with the lemon dressing and toss gently to coat.

Transfer dressed vegetables to a dark serving platter. Top with cubed feta cheese and torn fresh dill fronds. Finish with cracked black pepper and an extra light drizzle of olive oil.