This beetroot canape with rum roasted pineapples is the perfect appetizer recipe for any gathering. Bagel bites make for a very strong base for the toppings
Beets, pineapple and Rum!
Is there a better combination?
It must be very evident by now that I am crazy obsessed with beets. Over the course of this blog, I have had about 9 beet recipes and, rest assured, there will be many many more to come.
So, why am I so obsessed with beets? I wish I had 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
Beetroot Canape Recipe (Vegan)
This beetroot canape is made with beets and rum roasted pineapples. Used Bagel Bites for best results
For roasting the pineapple
- 1/4 cup vegan butter melted
- 2 tsp Rum (optional, for the kid version, use 2 tsp of orange juice)
- 2 tsp brown sugar
- 2 pineapple rings
For roasting the beet
To roast the pineapple
Preheat oven to 400 degrees
Mix melted butter, brown sugar and rum
Spray baking sheet with cooking spray
Place the 2 pineapple rounds on the baking tray and generously coat it with the mixture
Roast each side for about 20 minutes or until browned
Remove from the oven and let it cool for a few minutes
To roast the beets
In a bowl, mix olive oil, dried oregano, dried basil, a pinch of salt and ground black pepper
Wash the beets thoroughly
Use a fork to poke holes in the beet and generously brush with the oil mixture
Wrap the beet in the foil and roast in the oven
Roast beets for about 15-20 minutes or until they pass the knife test
Assemble the recipe
Remove both the pineapples and beet from the oven. Set aside to cool
Cut both of them into very small pieces
In a bowl, add the chopped pineapples and beets
To this bowl, Add salt, pepper, dried oregano and lime juice. Mix well
Top each bagel chips with about 1/2 Tbsp of the beets mixture
Repeat the above step for the rest of the bagel chips
- You will have oil mixture left from roasting both the pineapple and beets. Save it for future use or double your beets + pineapple amounts