Peel beets and sweet potatoes and cut into bite-sized pieces.
Preheat the oven to 375 degrees.
Toss beets and sweet potatoes in olive oil, salt and pepper and spread in a single layer on a parchment lined baking sheet. Roast for 15 minutes then stir. Continue roasting until tender and caramelized.
Mix 1 cup (or more depending on the size of your bread) of whole milk ricotta (goat cheese can be substituted if you prefer) with zest from a lemon and its juice. Add about 1 tablespoonful of chopped fresh thyme or 1 tsp of dried and some fresh ground black pepper.
Spread ricotta mixture on a piece of naan bread and top with roasted beets and sweets.
Pop back into the oven to warm through.
If you love cheese, this beet and sweet potato mixture is delicious with a mixture of Gruyere and fresh mozzarella on a pizza. I like to roast the veggies with a little red pepper flake too.