Ingredients
Directions
Blend the cooked beets, pineapple juice, and freshly squeezed orange juice in a blender until smooth.
Transfer the blend to popsicle molds, filling about ¾ full, allowing for expansion.
Freeze for at least two hours or overnight.
Chef's Notes
Substitutions
For the beets, you can use store-bought cooked beets or make your own beets by scrubbing them well, cutting them into cubes and cooking them in a pressure cooker or baking them in the oven.
Pressure Cooked Beets
Add 1 cup of water to the bottom of the pressure cooker. Add a steamer basket. Place the beets in the steamer basket. Set the pressure cooker to high pressure, 20 minutes. Quick-release the steam and carefully remove the lid before blending the beets with the pineapple and orange juice.
Oven-Cooked Beets
Wrap the cubed beets first in parchment paper then wrap foil around the parchment paper (to avoid aluminum leaching into the beets). Seal the foil. Place the wrapped beets on a baking sheet to avoid dripping. Cook at 400 degrees F for 40–50 minutes depending on your oven.
Prep Ahead
Make the beets ahead of time and store in an airtight container in the refrigerator for up to seven days.
Storage
Store in an airtight container in the freezer for up to six weeks.
Ingredients
Directions
Blend the cooked beets, pineapple juice, and freshly squeezed orange juice in a blender until smooth.
Transfer the blend to popsicle molds, filling about ¾ full, allowing for expansion.
Freeze for at least two hours or overnight.
