Second Time Around, Lamb And Beet Salad

Recipe Ingredients

4		Beets - boiled in their (medium)
		Jackets
		Mayonnaise, Indian chutney or pickle - to taste
1 teaspoon	5ml	Grated ginger
1 teaspoon	5ml	Minced garlic
1		Frozen petite peas - (10 oz) - thawed
2 tablespoons	30ml	Chopped mint
2 cups	125g / 4.4oz	Cubed cooked leftover lamb - fat removed
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Oranges - (to 4) - cut into supremes
		Mint - for garnish

Recipe Instructions

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

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6663)

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