Legume 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 helps the beets develop deeply golden, slightly crispy edges in the oven, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue. A hit of lime zest goes in before roasting, and a drizzle of fresh lime juice right at the end keeps everything lively and vibrant. For anyone navigating a legume-free lifestyle, this recipe is naturally in the clear — every single ingredient is a whole food with zero hidden fillers or bean-based additives to worry about. The trick to getting that caramelized finish is giving each wedge plenty of space on the pan, so resist the urge to crowd them. Finish with a scatter of fresh cilantro and serve immediately while the edges are still a little crisp — these are best straight from the oven.
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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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