Lamb Chops with Pasta Beet Salad

This meal features the beet salad. The lamb chops were salted, peppered and sprinkled with fresh rosemary and grilled on the Weber, about 5 min. per side for medium rare. The beet was baked at 400 F along with a clove of minced garlic in a covered dish with 2C of water until just tender. The penne was prepared according to package directions. The beet was peeled, diced and added to the pasta along with 1/4C crumbled blue cheese. The dressing was made by mixing 1/4C orange juice with 3T olive oil and 1/2t ground coriander. This recipe serves four generously. The orange and coriander goes nicely with the rather earthy flavor of the beets. The greens and tomatoes were dressed with 1/4C olive oil and 3T balsamic vinager. We drank a Concha y Toro Cabernet/Merlot blend.
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