1.Preheat oven to 180°C.
2.Place beetroot in a baking dish with water. Cover dish tightly with foil. Bake 40-50 minutes, until tender. Allow beetroot to cool, then peel.
3.in a large saucepan of boiling salted water, blanch beans and peas 1 minute. Drain and refresh under cold water.
4.To make dressing, combine all ingredients in a screw-top jar. Shake well.
5.In a large bowl, combine beans, peas, avocado and baby spinach leaves. Add dressing and toss gently. Top with hard-boiled eggs and beetroot. Scatter with nut and seed mixture.
Make this a main meal salad by tossing through a well-drained 400g can tuna or salmon.Note