Artificial Food Coloring Free Ginger-Lime Beet Fries
These roasted beet wedges are earthy, caramelized, and punchy with bright citrus and warm ginger — the kind of side dish that makes people stop mid-bite and ask what's in them. Every shade of deep ruby and golden-brown comes straight from the beets and turmeric, with zero synthetic dyes involved. That vivid color is entirely the real deal, which is exactly what you want when you're trying to keep artificial additives off the plate without sacrificing visual drama. Coconut oil helps the edges crisp and caramelize in the oven, while fresh lime juice and cilantro added at the end keep everything lively and bright. The key to getting that satisfying fry-like texture is giving each wedge plenty of room on the pan — crowding them traps steam and kills the caramelization. It's a surprisingly simple technique that delivers bold, restaurant-worthy results using nothing but whole, recognizable ingredients.
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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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