Preheat oven to 200°C. Wrap beetroot individually in foil and place onto a baking tray. Roast for 30-35 minutes or until tender. Cool, peel skin and halve lengthways

Place chicken and lemon into a deep frying pan and cover with cold water. Place over a medium heat and bring to a simmer. Simmer for 10 minutes then remove from heat and cool in pan. When cold, remove chicken from pan and thinly slice diagonally

Place snow peas into a bowl and cover with boiling water. Stand for 1 minute or until just tender. Drain and rinse under cold water

Bring a small saucepan of water to the boil. Add eggs and cook for 7 minutes. Drain and rinse under cold water. Peel cooled eggs and cut in half. Arrange watercress, snow peas, beetroot and chicken in shallow serving bowls

Whisk sour cream, vinegar, oil, lemon juice and maple syrup in a jug. Season with salt and white pepper. Drizzle dressing over salad and top with eggs. Serve