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!