Roasted Beet and Whipped Ricotta Toast with Crunchy Granola

Our Roasted Beet and Whipped Ricotta Toast features sweet roasted beets, creamy lemon ricotta, and crunchy Garden Granola Carrot Turmeric on gluten-free sourdough.

There’s something magical about the combination of sweet roasted beets and tangy whipped ricotta. This beet and ricotta toast transforms simple ingredients into an elegant breakfast or brunch dish that looks as impressive as it tastes. The secret? A generous topping of our Garden Granola® Carrot Turmeric, which adds the perfect crunch and a warming spice note that complements the earthy sweetness of the beets.

While roasting beets might seem intimidating, our foolproof method ensures perfectly tender beets with skins that slip right off. Even better, you can roast them a day ahead, making this a quick-assemble recipe when you’re ready to serve. The whipped ricotta comes together in minutes in a food processor, creating a light, creamy base that’s worlds away from ricotta straight from the container.

This recipe is naturally gluten-free when made with your favorite gluten-free sourdough, and easily adapts to vegan diets with plant-based ricotta and maple syrup. Whether you’re looking for a special weekend breakfast, an impressive brunch dish for guests, or a colorful addition to your meal prep routine, these beet ricotta toasts deliver on flavor, nutrition, and visual appeal.

Recipe at a glance

• Gluten-Free
• Vegan
• Dairy-Free Option

Prep Time

10 minutes

Cook Time

60 minutes

Assemble Time

5 minutes

Total Time

1 hours 15 minutes

Servings

2 two toasts

Ingredients

• 4 slices gluten free sourdough bread

• 15 oz whole milk ricotta cheese (for vegan- plant based ricotta)

• 1 tablespoon honey (for vegan substitute maple syrup)

• 1 tablespoon lemon juice

• 4 small-medium sized beets, about 2-3 inches in diameter, roasted (can be made the day before and refrigerated)

• 1 cup Garden Granola Carrot Turmeric

• Pinch of sea salt

Directions

Roasting the Beets

1. Preheat oven to 400º F

2. Trim beet greens leaving ¼ inch of stem to decrease bleeding.

3. Wash the beets.

4. Place each beet in a square of aluminum foil

5. Rub a small amount of olive oil on the beet

6. Seal the foil tightly around the beet so that steam will stay in

7. Roast 50 minutes if small, 60 if medium size

8. Remove from oven and allow to cool slightly.

9. Remove foil

10. Skins should slip off easily

11. Allow to cool before slicing

Assembling the Ricotta Toast

1. In a food processor or high speed blender, place ricotta, lemon juice, honey and blend until smooth

2. Toast gluten free sourdough bread

3. Slice the roasted beets

4. Using a pastry bag or plastic ziplock bag with the corner cut off, pipe the whipped ricotta onto toast in a zigzag motion.

5. Arrange slices of beets onto the toast

6. Top with Garden Granola Carrot Turmeric and finish with a pinch of sea salt

: A closer look at the beautiful layers: crispy gluten-free toast, tangy whipped ricotta, tender roasted beets, and crunchy Carrot Turmeric granola.

Recipe Notes & Tips

• Make-Ahead: Roast beets up to 3 days in advance and store in an airtight container in the refrigerator. The whipped ricotta can be prepared up to 2 days ahead and kept refrigerated.

• Storage: Assembled toasts are best enjoyed immediately for maximum crunch. Store components separately if meal prepping.

• Variations: Try our Garden Granola Beet Ginger if you love beets and enjoy ginger’s bright, warming flavor—this balanced blend has just a subtle earthiness with prominent ginger notes that beautifully complement roasted beets. Or experiment with golden beets for a milder, slightly sweeter taste.​​​​​​​​​​​​​​​​

• Serving Suggestions: This recipe works beautifully for breakfast, brunch, or as a light lunch. Pair with a simple arugula salad for a complete meal.

Why This Recipe Works

The combination of textures makes this dish irresistible: creamy whipped ricotta, tender roasted beets, crispy toast, and crunchy granola all in one bite. The lemon juice brightens the ricotta while the honey adds just a touch of sweetness that echoes the natural sugars in the roasted beets. Our Garden Granola Carrot Turmeric brings warming spices and satisfying crunch, with the turmeric and ginger notes complementing the earthiness of the beets without overwhelming them.

Roasting beets in foil packets locks in moisture and makes peeling effortless—no more struggling with stubborn beet skins or stained hands. This hands-off cooking method also concentrates the beets’ natural sweetness, creating deeper, more complex flavors.

Love This Recipe?

Garden Granola® Carrot Turmeric brings the perfect golden crunch to this beet and ricotta toast. Made with real carrots, warm turmeric, tart Montmorency cherries, and crunchy almonds, it adds vibrant color and satisfying texture that complements the earthy sweetness of roasted beets.

Shop Garden Granola® Carrot Turmeric