Steam or boil the Parisian carrots and beets until tender. Let them cool. In a large bowl, combine the cooked Parisian carrots, beets, crumbled feta cheese, and chopped fresh dill.

In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.

Pour the dressing over the salad and toss gently to coat the ingredients and adjust the seasoning if needed.

Let the salad marinate in the refrigerator for at least 30 minutes before serving.