Roasted Beetroot & Macadamia Salad
11 ingredients
6 steps
Ingredients
- 3 large beetroot, washed and quartered
- Olive oil spray
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- Finely grated rind of 1 lemon
- salt and pepper, to taste
- 50 g baby beetroot leaves
- 50 g mixed salad leaves
- 1/2 cup macadamia nuts, roughly chopped
- 125 g PHILADELPHIA Cream Cheese, crumbled
Directions
-
1PLACE beetroot on a lined baking tray.
-
2Spray with oil and bake in a hot oven 200C for 30 minutes or until tender.
-
3WHISK together the lemon juice, oil, honey, rind and seasonings to make the dressing.
-
4ARRANGE leaves, nuts and beetroot on a serving platter.
-
5Top with PHILLY and drizzle with dressing.
-
6Serve immediately.
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