Dairy Free Ginger-Lime Beet Fries
Earthy, caramelized, and bright with 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 stands in beautifully for butter or any dairy-based fat, coating every wedge and helping the edges go deeply golden in a hot oven without any compromise on richness. Fresh ginger and lime zest do serious flavor work here, cutting through the natural sweetness of the beets with a little heat and a lot of zing. The turmeric adds a warm, golden undertone that makes the whole tray look as good as it tastes. Spacing the wedges out on the baking sheet is the key move — it lets the oven roast rather than steam, giving you those irresistible caramelized edges. A final drizzle of fresh lime juice and a handful of cilantro right before serving keeps everything vibrant and alive. This is the kind of recipe that converts beet skeptics and impresses everyone else.
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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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