Eggless Ginger-Lime Beet Fries
Beets get a serious glow-up here, roasted at high heat until their edges caramelize into something almost candy-like, with a savory-bright finish that makes them impossible to stop eating. Coconut oil helps the wedges crisp up beautifully in the oven, while fresh ginger and turmeric add warmth and a golden hue that looks stunning on the plate. A hit of lime zest goes in before roasting, and then a squeeze of fresh lime juice right at the end keeps everything lively and a little tangy. So many snack and side recipes lean on eggs for binding or coating, but these fries need none of that — just bold spices, good fat, and proper oven technique. The key is giving each wedge enough room on the baking sheet so the heat can do its job and roast rather than steam. Finish with a scatter of fresh cilantro and you've got a side dish that looks like it came from a trendy restaurant but came together in your own kitchen.
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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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