AIP Friendly Ginger-Lime Beet Fries
Roasted beet wedges get a serious glow-up here, caramelized at high heat until their edges go deep and jammy while the centers stay tender enough to cut with a fork. The coating is simple but smart — melted coconut oil, finely grated fresh ginger, lime zest, and a touch of turmeric — and every ingredient clears the strict guardrails of the autoimmune protocol without any substitutions or workarounds needed. No nightshades, no seed-based spices, no grains: just whole, clean ingredients doing all the heavy lifting. The high-heat roasting method is key here; spreading the wedges cut-side down with room to breathe means they caramelize rather than steam, giving you that satisfying crispy-edged bite that makes these feel genuinely indulgent. A finishing drizzle of fresh lime juice brightens everything up and keeps the flavors lively right out of the oven. Optional cilantro adds a fresh, herby pop if you have it on hand. This one serves four and is the kind of side dish that disappears fast, so you may want to double the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb medium beets (about 4–5 beets), peeled and cut into ½-inch wedges
- 2 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- ¾ tsp fine sea salt
- ¼ tsp ground turmeric
- 1–2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the beet wedges, melted coconut oil, grated ginger, lime zest, sea salt, and turmeric. Toss until every wedge is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!