In a small bowl or liquid measuring cup, combine your fresh lemon juice with the kosher salt. Let it sit for about 30 seconds so the salt starts to dissolve. This matters because salt crystals won't distribute evenly if they're whole. Now slowly drizzle in your olive oil while whisking constantly. The goal is to create a light emulsion where the lemon and oil are integrated, not separated. Your dressing should be smooth and slightly creamy-looking, not just oil floating on top of lemon juice.

Pour your drained beets into a larger bowl. Now add half of that dressing—and this is important—toss it gently to coat. The beets need time to soak up those flavors. While they're sitting and marinating, which takes just about five to ten minutes, go ahead and prep your cucumber and other ingredients. The beets will become increasingly flavorful as they sit.

Slice your cucumber thin enough that it's tender, but thick enough that it holds up and doesn't get mushy. If your cucumber is particularly seedy (I always scoop those out), you're removing moisture that would make the salad watery. Roughly chop your fresh dill—don't mince it into dust. You want to see those green flecks in every bite. Crumble your feta with your fingers rather than a fork. It breaks down more naturally this way and looks more appealing.

Add your cucumber slices, crumbled feta, chopped dill, and remaining dressing to the bowl with the marinated beets. Gently toss everything together using a salad spoon or two large forks rather than a spatula. Be gentle—you're not trying to break everything down. You want distinct pieces of each ingredient, not a mush. Taste it. Add more salt or lemon juice if it needs it. Every lemon is different, and you know your palate better than any recipe does.