Cashew Free Ginger-Lime Beet Fries
Earthy, caramelized, and punchy with bright citrus, these roasted beet wedges are the kind of side dish that makes people stop mid-bite and ask what's in them. Fresh ginger and lime zest go into the toss before roasting, so the flavor bakes right into the edges rather than sitting on top as an afterthought. Coconut oil helps the wedges caramelize beautifully at high heat, giving you those deeply golden, slightly crispy corners that make beet fries genuinely addictive. A final drizzle of fresh lime juice right before serving lifts everything and keeps the whole dish feeling vibrant rather than heavy. The ingredient list is completely whole-food and straightforward — no nut-based oils, no blended sauces, nothing that typically hides unwanted allergens. A scatter of fresh cilantro at the end is optional, but it adds a pop of color and herby freshness that really ties the plate together. This one is easy enough for a weeknight but impressive enough to put in front of guests.
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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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