Beetroot Canape With Rum Roasted Pineapples
It must be very evident by now that I am crazy obsessed with beets. Over the course of this blog, I have had about 17 beet recipes and, rest assured, there will be many many more to come.
So, why am I so obsessed with beets? Unfortunately, I don’t have an answer for you. I just love their taste could answer that. After all, it is a messy vegetable that likes to leave stains on anything it touches. I even left a beet stain on a bride’s white veil! It is a true story and remind me to tell it to you someday.
This is, by far, my favorite beet recipe. That roasted pineapple with rum is the perfect match for these beets. They are the Sunny and Cher of toppings!
There is no base for these toppings like bagel bites. I went with the everything bagel bites because they have so much flavor and it holds the toppings without going soggy. They were photographed, rearranged and moved to different locations in a span of 30 minutes. When I consumed them finally, each beetroot canape was crisp and delicious!
Just a healing tomato secret, I started with 3 serving plates of these canapes. By the time the photo shoot was over, I was down to 1/2 of a serving plate. My guests consumed some of it, but, I was the biggest culprit! I just can’t resist healthy and delicious vegan appetizers.
Ok, let me show you the recipe now instead of continuing to sing its praises…..
What is the one healthy food that you just can’t resist?
Beetroot Canape Recipe
1) Start with roasting the pineapple’s first. If you are serving these canapes to minors, exclude the 2 tsp of rum and add 2 tsp of orange juice
2) While the pineapples are roasting, roast the beet. I used organic red beets because their texture is perfect pairing for the pineapple
3) Start with adding 1/2 Tbsp of olive oil to a bowl. Add 1/4 tsp of dried oregano, 1/4 tsp of dried basil, a pinch of salt and 1/8 tsp of freshly ground black pepper
4) Use a spoon to whisk the ingredients together
5) Make sure the beet is thoroughly washed. Take a piece of aluminum foil and place it on a flat surface. The foil should be big enough to wrap the beet and have little left over
6) Use a fork to poke holes in the beet. I poked the beet about 4 times
7) Using a pastry brush, brush the outside of the beet with the oil mixture made in step #5. If you don’t use all of the oil, save the remainder for use in a different recipe
8) Wrap the beet in the foil and place it in the oven, next to roasting pineapple
9) Let the beets roast for about 15 minutes or until you can easily poke the beet through the foil using the pointy end of a knife
Assemble the beetroot canape
10) Remove both the pineapples and beet from the oven and set aside to cool
11) Cut both of them into very small pieces
12) In a bowl, add the chopped pineapples and beets
13) To this bowl, Add a pinch of salt, pepper, dried oregano. I added about 1/8 tsp of freshly squeezed lime juice
14) Top the bagel chips with about 1/2 Tbsp of the beets and pineapple mixture. Make sure you use the everything flavored bagel chips and no other flavor. It is the perfect taste partner for the pineapple and beets
15) Repeat the above step for the next 10 to 20 bagel chips