Roasted Beets With Snails On Toast Recipes

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ROASTED BEETS WITH SNAILS ON TOAST



Roasted Beets with Snails on Toast image

Provided by Marc Murphy

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons good extra-virgin olive oil, plus more as needed
6 large beets, peeled and diced into medium cubes
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced
3 tablespoons minced garlic
3 teaspoons minced fresh oregano
1/2 cup dry white wine
2 dozen extra-large canned snails, drained
1 loaf country bread, cut into medium-thick slices

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the olive oil to a large ovenproof skillet over medium heat until shimmering, then add the beets, salt and pepper. Cook until slightly soft, about 6 minutes. Add the shallots, garlic, oregano and wine, then transfer to the oven and roast, 12 to 15 minutes. Add the snails and continue to roast until the snails heat through, about 5 minutes
  • Meanwhile, place the bread on a baking sheet. Brush with olive oil on one side, then toast in the oven, 4 to 5 minutes. Sprinkle the toasted bread with salt.
  • Spoon the beets and snails on the toast and enjoy!

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS



Oven Roasted Beets with Fresh Horseradish and Herbs image

Provided by Marc Murphy

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

8 medium beets
2 tablespoons olive oil
Salt
1 piece fresh horseradish, for grating
1 bunch fresh lovage or celery leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

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