Hazelnut Free Ginger-Lime Beet Fries
Earthy, caramelized, and punched up with bright citrus and warming spice, 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 edges go deeply golden in a hot oven, while freshly grated ginger and lime zest cut right through the natural sweetness of the beets. A pinch of turmeric adds a subtle warmth and a gorgeous golden tint that plays beautifully against the jewel-red of the beets. The key move here is giving each wedge plenty of space on the pan — crowding them traps steam and kills that caramelized edge you're after, so don't skip that step. A final drizzle of fresh lime juice right before serving keeps everything tasting alive and vibrant. Every ingredient in this recipe is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Scatter some cilantro on top if you have it, and get ready to rethink what a fry can be.
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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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