Beet Spread with Ricotta, Egg & Aged Cheddar Granola

Ingredients

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
• Jamie's Farm Aged Cheddar Granola
• Fresh dill
• Garlic flakes, sesame seeds, flakey sea salt
• Extra virgin olive oil
• Crusty bread

 Preparation

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!