Fructose Free Ginger-Lime Beet Fries
Beets roast up into something genuinely magical — caramelized at the edges, tender all the way through, and packed with earthy sweetness that holds its own against bold seasoning. These wedges get tossed in coconut oil with fresh ginger, turmeric, and lime zest before hitting a hot oven, so every bite carries a warm, citrusy kick that feels anything but ordinary. For anyone navigating fructose sensitivity, beets are a lower-fructose root vegetable, and every ingredient here — from the sea salt to the fresh lime juice — keeps things clean and gut-friendly without sacrificing flavor. The key move is giving each wedge enough space on the pan so the oven heat can do its job and create those deeply caramelized edges instead of steaming the life out of them. A final drizzle of fresh lime juice and a scatter of cilantro right before serving brightens the whole dish and makes it look as good as it tastes. Serve them straight off the platter while they're hot — 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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