Chop the beetroot up into 2cm cubes
Mix the salad leaves with the dressing and place in a large serving bowl.
Place the cubed feta and beetroot on top of the leaves, and scatter the toasted flaked almonds on top
Sprinkle the coriander leaves on top. You could sub coriander for mint if you have a coriander aversion.
Mix the juice from the lemon and around 4 tablespoons of olive oil together, some salt and pepper and set aside for drizzling over the salad.