Gluten Free Ginger-Lime Beet Fries
Earthy, caramelized, and lit up with bright 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 helps the beets roast up beautifully at high heat, while fresh ginger and turmeric add a warm, aromatic depth that pairs perfectly with the natural sweetness of the beets. A hit of lime zest goes in before roasting, and a drizzle of fresh lime juice right at the end keeps everything tasting vivid and alive. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just real, whole food doing its thing. The key move is giving each wedge enough space on the pan so the edges get deeply caramelized rather than steamed soft, which is what transforms these from a simple vegetable into something genuinely crave-worthy. Finish with a scatter of fresh cilantro and serve immediately while the edges are still a little crisp.
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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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