Roasted Quail With Beet Pancakes

1. 1

   Preheat oven to 180u00b0C (approximately 350u00b0F).

2. 2

   For the quail, season with salt and pepper. Place a lemon wedge inside each quail and wrap with a slice of bacon.

3. 3

   Place in a baking dish greased with olive oil.

4. 4

   Sprinkle with dried thyme and drizzle with olive oil.

5. 5

   Cover with aluminum foil and bake in preheated oven.

6. 6

   When they are cooked, remove foil and return to oven to render the bacon.

7. 7

   For the beet pancakes, whisk together beets, self-rising flour, milk, egg, salt and pepper.

8. 8

   Drizzle oil in a non-stick skillet and wipe away excess with a paper towel.

9. 9

   When skillet is very hot, use a tablespoon to drop small portions of batter onto hot pan.

10. 10

    When pancakes start to bubble, flip and cook on the other side.

11. 11

    Tip: Substitute beets with carrots, sweet potatoes, or other vegetables, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.