Beets are already a powerhouse when it comes to fighting inflammation, and roasting them at high heat pulls out a deep, caramelized sweetness that makes them genuinely hard to stop eating. What makes this recipe especially smart is the layering of anti-inflammatory heavy hitters — fresh ginger, ground turmeric, and coconut oil all show up together, working in sync rather than as an afterthought. The lime zest and a final squeeze of fresh lime juice cut right through the earthiness of the beets, keeping every bite bright and balanced. Spreading the wedges in a single layer with space between them is the key move here — it's what separates truly crispy, caramelized edges from a soggy, steamed mess. A scatter of fresh cilantro at the end adds a pop of color and a clean herbal note that ties the whole thing together. These are the kind of fries that make you feel good about going back for seconds, because every ingredient on the list is genuinely working for you.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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