Citric Acid Free Ginger-Lime Beet Fries
Beet fries are already a crowd-pleaser, but this version takes things somewhere genuinely exciting — earthy, caramelized wedges lifted by warm ginger, golden turmeric, and a bright hit of fresh lime. The trick is roasting them at high heat with plenty of space on the pan, which coaxes out deep, jammy edges instead of a soggy steam situation. Coconut oil helps everything crisp up beautifully while keeping the ingredient list clean and free from the processed additives that sneak into so many packaged snacks and seasonings. For anyone navigating a citric acid sensitivity, the lime zest and fresh-squeezed juice here do all the brightening work naturally — no preservatives, no hidden acids, just real fruit. A final scatter of cilantro adds a pop of freshness that makes the whole platter look as good as it tastes. Serve these straight from the oven while the edges are still crackling and the ginger is fragrant — they disappear 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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