Recipe courtesy of Michele Urvater
Second Time Around, Lamb and Beet Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 40
- Saturated Fat
- 20
- Carbohydrates
- 31
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 10
- Cholesterol
- 44
- Sodium
- 727
- Total: 15 min
- Prep: 15 min
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.