Instructions:
- If using raw beets: Wash, trim, wrap individually in foil, and roast at 400°F (200°C) for 45–60 minutes, or boil until tender. Cool completely, peel, and dice into uniform 1/2-inch cubes.
- Prepare the vegetables: Dice the cucumber into uniform 1/2-inch pieces. If the cucumber seeds are large or watery, use a teaspoon to scoop them out before dicing. Finely slice the red onion.
- Make the Vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper until combined. Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion. Stir in the chopped fresh dill.
- Assemble the Salad: In a large mixing bowl, gently combine the diced beetroot, cucumber, and sliced red onion. To minimise beet staining, toss the beetroot with a tiny splash of the dressing first.
- Dress and Finish: Pour about two-thirds of the vinaigrette over the vegetable mixture. Gently toss to coat evenly. Taste and add more dressing, salt, or pepper as needed.
- Chill (Recommended): Cover and refrigerate for at least 15 minutes to allow the flavours to meld.
- Serve: Transfer the salad to a serving platter. Scatter the crumbled feta (if using) and toasted nuts over the top just before serving. Garnish with a few extra fresh mint leaves.