Almond Free Ginger-Lime Beet Fries
Roasted beet wedges get a serious upgrade here, tossed in coconut oil with fresh ginger, lime zest, and a pinch of turmeric before hitting a screaming-hot oven. The high heat caramelizes the edges into something deeply savory and a little sweet, while the ginger and lime keep every bite bright and lively. Spacing the wedges out on the baking sheet is the key move — it's what separates truly crispy, caramelized fries from a soggy, steamed pile. A final drizzle of fresh lime juice right before serving wakes everything up, and the optional cilantro adds a pop of color and herby freshness. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress — just a short list of whole, straightforward pantry staples. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a gathering where you need something a little unexpected.
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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.
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