Prepare the Dressing

In a small bowl, whisk together:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Mix well until the dressing is emulsified and smooth. Set aside.

Prepare the Vegetables

Slice the cucumber into thin rounds using a sharp knife or mandoline.

If using fresh beetroot:

Preheat oven to 400°F (200°C).

Wrap beet in foil and roast for 45–60 minutes until fork-tender.

Let cool, then peel and slice thinly. (If using pickled or canned beetroot, simply slice and pat dry.)

Thinly slice 1/4 red onion and chop the fresh herbs.

Assemble the Salad

In a large mixing bowl, combine:

Sliced cucumber

Roasted or pickled beet slices

Red onion

Chopped parsley or dill

Add crumbled feta if using.

Dress the Salad

Pour the prepared dressing over the salad.

Gently toss everything together to evenly coat the vegetables without breaking them.

Serve

Serve immediately for a fresh crunch, or refrigerate for 30 minutes to let the flavors meld.

Garnish with extra herbs or a few feta crumbles before serving.