Title: Second time around~ lamb & beet salad
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        4 md beets, -- 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