Ingredients

• 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

Instructions

1. 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.;