Second Time Around, Lamb and Beet Salad (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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.
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