Chestnut Free Ginger-Lime Beet Fries
Earthy, caramelized, and punchy with 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 this feel more like a treat than a vegetable. A final drizzle of fresh lime juice brightens everything up the moment they come out of the oven, and a scatter of cilantro adds a pop of color and freshness if you're into it. Every ingredient here is straightforward and whole, so there's no need to scan labels or second-guess anything hiding in a spice blend or sauce. It's a genuinely crowd-pleasing recipe that works as a snack, a starter, or a bold companion to almost any main.
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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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