Spinach, beetroot and egg salad

Ingredients

• 2 bunch baby beetroot, stems trimmed
• 1 cup water
• 200 gram green beans, trimmed
• 100 gram sugar snap peas, trimmed
• 1/2 avocado, seeded, peeled, chopped
• 150 gram baby spinach leaves
• 2 hard boiled eggs, peeled, quartered
• 2 tablespoon toasted pine nut and seed mix
• Dressing
• 1 tablespoon extra virgin olive oil
• 1 emon, zest and 1 tablespoon of juice
• 1 tablespoon maple syrup
• 2 teaspoon wholegrain mustard