Carrageenan Free Ginger-Lime Beet Fries
Roasted beet wedges get a serious upgrade here, tossed in coconut oil with fresh ginger, lime zest, and a touch of turmeric before hitting a hot oven until their edges go deeply caramelized and irresistible. The technique is simple but the results are stunning — earthy sweetness from the beets, bright citrus, and a warm ginger kick that makes these anything but ordinary. For anyone avoiding carrageenan, packaged snack foods and processed sides can be a minefield, but this recipe is built entirely from whole, unprocessed ingredients with nothing hidden in the lineup. Every component is exactly what it says it is: fresh produce, a clean fat, and real spices. Spacing the wedges out on the baking sheet is the key move — it lets the oven do its roasting magic instead of steaming the beets into mush. A final drizzle of fresh lime juice and a handful of cilantro pull everything together into a side dish that looks gorgeous on a platter and disappears fast.
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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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