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For the pickled onions, add sliced onions to a nonreactive metal bowl. Combine ¾ cup water, vinegar, beet, sugar and salt in a small saucepan and bring to a boil over medium heat; stir until salt and sugar are dissolved.
Pour brine over onions and allow to stand at room temperature until cooled. Recipe makes 1 cup pickled onions. Refrigerate any leftovers for up to two weeks.
In a medium bowl, whisk together the lime juice, honey, smoked paprika and ½ teaspoon of fine sea salt. Add the cucumber slices and toss to coat.
To serve, arrange cantaloupe slices on a platter or eight individual plates. Place cucumbers in clusters around the cantaloupe and nestle in slivers of pickled onions. Top with feta and mint leaves, and garnish with flaky sea salt.