Second Time Around, Lamb and Beet Salad

• 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

1. Peel the beets and slice thinly.
2. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic.
3. Add peas and mint and season with salt and pepper.
4. Stir in lamb and season again.
5. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint.

beets, mayonnaise, ginger, peas, mint, leftover lamb, salt, oranges

Taken from www.foodnetwork.com/recipes/second-time-around-lamb-and-beet-salad-recipe.html (may not work)