If you're not looking for the typical sweet granola breakfast paired with yogurt, lean into this creative savory take on a "parfait" with a smooth, subtly sweet beet yogurt spread, paired with ricotta, a runny egg, and crunchy morsels of cheddar granola. The touch of honey and black pepper from the granola brings the entire dish together.
For the beet yogurt spread:
To roast beets, heat oven to 375 degrees. Place beets on a baking sheet and drizzle with olive oil. Cover tightly with foil. Bake until tender about 1 hour. Let cool, then peel.
In a food processor, add the peeled beets, extra virgin olive oil, garlic, yogurt, lemon juice, and dill and blend until smooth. Season with salt or lemon juice to taste.
In a skillet, fry up an egg (or poach, if that's preferred!). Add a generous smear of beet spread on plate with dollops of ricotta. Top with an egg, and finish with a drizzle of olive oil, dill, garlic flakes, sesame seeds, flakey sea salt, and cheddar granola.
Serve with crusty bread to dip right in. Enjoy!