Roasted Beets with Snails on Toast

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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 


  1. Preheat the oven to 400 degrees F.
  2. 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
  3. 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.
  4. Spoon the beets and snails on the toast and enjoy!