Second Time Around, Lamb and Beet Salad

* Exported from MasterCook II *

Second Time Around, Lamb and Beet Salad

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
4 oranges, -- cut into supremes
Mint for garnish


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

Yield: 4 servings

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