ROASTED BEETS WITH SNAILS ON TOAST
Provided by Marc Murphy
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
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
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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