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.
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 ½ 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.
What are canapes?
– Canapes comes from French language and it means “sofa“
– They are usually small bites of food that you can easily pop into your mouth
– Canapes usually have a base of bread and the top is loaded with all kinds of ingredients
– They are generally served at parties because they are easy to make and serve. Also, its easier for the guests to eat them
– Canapes have also adapted into Spanish Tapas meals in recent decades. Most common tapas recipe is to serve it with Spanish olives
– Fried tofu
The toppings list is limitless. You can add any ingredient that you can fit on a small piece of bread or bagel.
So, what’s your favorite canape topping?
Beetroot Canape Recipe (Vegan)
For roasting the pineapple
- ¼ 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
- 1 red beet (organic, if possible)
- ½ Tbsp olive oil
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ⅛ salt
- ⅛ tsp black pepper freshly ground
For assembling the recipe
- 20 Bagel Chips (Use only Everything-Flavored)
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅛ tsp dried oregano
- ⅛ tsp lime juice optional, freshly squeezed
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 ½ Tbsp of the beets mixture
- Repeat the above step for the rest of the bagel chips
- Serve immediately