beet spread with ricotta, egg + cheddar granola

If you're not looking for the typical sweet granola breakfast paired with yogurt, lean into this savory version of a "parfait" with a smooth, beet yogurt spread paired with ricotta, a runny egg, and crunchy morsels of cheddar granola to finish it off. The touch of honey and black pepper from the granola brings the entire dish together.

Of course, it wouldn't be complete without a nice drizzle of olive oil, a touch of flakey sea salt, and the bright flavors of dill - served with a nice, crusty bread to mop it all up. 

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For the beet yogurt spread:

  • 2 beets, halved
  • 2 tbsp extra-virgin olive oil, plus more for the beets
  • 1 garlic clove
  • 1 tsp salt
  • 1 cup Greek yogurt
  • 2 tbsp lemon juice, more to taste
  • 2 tsp dill

To serve:

  • Egg
  • Ricotta
  • bumble & butter Aged Cheddar Granola
  • Fresh dill
  • Garlic flakes, sesame seeds, flakey sea salt
  • Extra virgin olive oil
  • Crusty bread


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!


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