SPINACH, BEETROOT & EGG SALAD
2 bunches baby beetroot, stems trimmed 1 cup water 200g green beans, trimmed 100g sugar snap peas, trimmed 1 avocado, seeded, peeled, chopped 150g baby spinach leaf mix 2 eggs, hard-boiled, peeled, quartered 1⁄4 cup (40g) pine nut and seed mix, toasted
1 tbsp extra-virgin olive oil 1 lemon, zest and 1 tbsp of juice 1 tbsp maple syrup 2 tsp wholegrain mustard
1 Preheat oven to moderate, 180°C. 2 Place beetroot in a baking dish. Add water and cover dish tightly with foil. Bake 40-50 minutes, until tender. Cool and peel. 3 Blanch beans and peas in a large saucepan of boiling salted water, 1 minute. Drain and refresh under cold water. 4 DRESSING Combine all ingredients in a screw-top jar. Shake well. 5 In a large salad bowl, combine beans, peas and avocado with baby spinach leaves and dressing. Top with hard-boiled eggs and beetroot. Scatter with nut and seed mixture.