Spinach, Beetroot Salad
4 Servings
Prep Time:15 min 
Total Time:45 min 



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    1. 1

      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.

    2. 2

      Whisk together the lemon juice, oil, honey, lemon rind and seasonings to make the dressing.

    3. 3

      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.


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