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

  1. 1
    PLACE beetroot on a lined baking tray.
  2. 2
    Spray with oil and bake in a hot oven 200C for 30 minutes or until tender.
  3. 3
    WHISK together the lemon juice, oil, honey, rind and seasonings to make the dressing.
  4. 4
    ARRANGE leaves, nuts and beetroot on a serving platter.
  5. 5
    Top with PHILLY and drizzle with dressing.
  6. 6
    Serve immediately.

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