Second Time Around, Lamb and Beet Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 medium beets, boiled in their jackets
  • Mayonnaise to taste; Indian chutney or pickle
  • 1 teaspoon each of grated ginger and garlic
  • 10 ounce package thawed frozen "petite" peas
  • 2 tablespoons chopped mint
  • 2 cups leftover lamb, fat removed, cubed
  • Salt and freshly grated pepper
  • 2 to 4 oranges, cut into supremes
  • Mint for garnish
Directions

Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic. Add peas and mint and season with salt and pepper. Stir in lamb and season again. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint.


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