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Second time around~ lamb & beet salad

Yield: 4 Servings

Ingredients:

• 4 md beets

Instructions:

-- boiled in their : jackets : Mayonnaise to taste; Indian : chutney or pickle 1 ts each of grated ginger and : garlic 10 oz package thawed frozen : "petite" peas 2 TB chopped mint 2 c 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 Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663 Date: Wed 16 Oct 1996 14:43:46 ~0400

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