Celery 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. Coconut oil helps the beets develop deeply golden, crispy edges in a hot oven, while freshly grated ginger and turmeric add a warm, aromatic backbone that feels anything but ordinary. A hit of lime zest goes in before roasting, and a drizzle of fresh lime juice right at the end keeps everything lively and vibrant on the plate. The whole ingredient list is naturally free of celery and celery derivatives — no hidden seasonings, no spice blends to second-guess, just clean, whole-food ingredients you can see and trust. Spacing the wedges out on the baking sheet is the key move here; give them room and they roast beautifully, crowd them and they steam into mush. Finish with a scatter of fresh cilantro if you have it, and serve immediately while the edges are still crackling.
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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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