Preheat oven to 200 degrees Celsius and wrap beetroots individually in aluminum foil.

Roast beetroots for 45 minutes or until a paring knife easily pierces the center; allow to cool completely.

Peel the roasted beetroots and dice into 1-centimeter cubes.

In a small mixing bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper to create an emulsified vinaigrette.

Place the diced beetroots, sliced cucumbers, and shaved red onion into a large chilled mixing bowl.

Add the chopped dill and parsley to the vegetables.

Drizzle the vinaigrette over the salad and toss gently with silicone spatulas to prevent bruising the cucumbers or over-staining with beetroot juice.

Serve immediately at a temperature of 10 degrees Celsius for optimal freshness.