Beetroot snails

Ingredients for 4 servings:

• 500 g beetroot
• 4 small potatoes, floury
• 2 small apples
• 1 onion(s)
• 1 ½ bunch chives
• 1 ½ tsp thyme, dried
• 1 sprig(s) rosemary
• 1 tsp herbal salt
• 1 tsp mustard
• 2 tbsp soy flour, full fat
• 200 g flour (wholemeal wheat flour)
• 1 packet of dry yeast
• 100 ml water, lukewarm
• 3 tbsp olive oil
• ½ tsp sea salt
• ½ tbsp cane sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finger food

Preheat oven to 200°C. Meanwhile, thoroughly wash and brush the beets. Place the beets on a piece of baking paper on the oven rack and bake on the middle shelf for 1 hour. Then turn off the heat, wrap each beetroot in a piece of aluminum foil, and let it cook for a further 30 minutes in the switched-off oven. (The exact baking time depends on the size of the beets.) Wash the potatoes and boil them in salted water until tender. Peel the onion and finely dice. Wash the herbs. Cut the chives into small rolls. Strip the rosemary needles from the sprigs against the direction of growth and finely chop them with a mincing knife. Place everything in a large bowl along with the herb salt, thyme, mustard, and soy flour and mix well. Peel the cooked potatoes and let them cool completely. Peel and quarter the apples. Unwrap the cooked beets from the aluminum foil and cut off the base of the roots. Then carefully peel off the skin thinly with a knife. This is similar to the process for the boiled potatoes. Grate the cold potatoes on a medium grater with the herbs in the bowl. (Do not use a food processor, as this will release the starch and make the mixture taste like paste.) Grate the beetroot and apples using the fine grater on a food processor and add to the bowl. Mix all ingredients well, then knead thoroughly by hand. Set aside and let rest so that the wet and dry ingredients combine well. Meanwhile, make the pizza dough: Knead all ingredients for at least five minutes until you have a smooth dough. Cover and let rise in a warm place for 45-50 minutes, until it has almost doubled in size. (Yeast dough made with wholemeal flour does not rise quite as much as yeast dough made with white flour.) Preheat the oven to 180-190°C. Knead the dough on a floured surface. Then roll out with a rolling pin into a rectangle about 0.4 mm thick. (The size of mine is about 2/3 the size of my baking sheet.) Spread the beetroot mixture evenly over the dough. Roll up tightly from the long side. Using a knife, cut into slices about 1.4 cm thick. Shape each slice into a round on the palm of your hand and press them flat between your two palms (as flat as they will naturally give when gently pressed). Place the snails, leaving some space between them, on a baking sheet lined with baking paper. Bake in the middle rack of the oven for 30-35 minutes. The beetroot snails freeze very well in portions. You can then place them directly into the oven preheated to 200°C without thawing and bake for about 15-20 minutes. This recipe yields about 16 pieces or 1 tray of beetroot snails.