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
Serve immediately
Notes
NUTRITION INFORMATION IS APPROXIMATE- You will have oil mixture left from roasting both the pineapple and beets. Save it for future use or double your beets + pineapple amounts