Roasted Beetroot & Macadamia Salad

• 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

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

beetroot, olive oil spray, lemon juice, olive oil, honey, lemon, salt, baby beetroot, mixed salad leaves, nuts, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/roasted-beetroot-macadamia-salad-125039.aspx (may not work)