Recipe courtesy of Michele Urvater

Second Time Around, Lamb and Beet Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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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


  1. 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.