Place the beetroot on a lined baking tray. Spray with oil and bake in a hot oven 200 °C for 30 minutes or until tender.
Whisk together the lemon juice, oil, honey, lemon rind and seasonings to make the dressing.
Arrange the spinach leaves and beetroot on a serving platter then top with PHILADELPHIA Light Cream Cheese chunks. Scatter over the nuts and dukkah, drizzle with dressing. Serve immediately.