Low Iodine Ginger-Lime Beet Fries
Beets are one of those vegetables that transform completely in a hot oven, and these wedges are proof. Roasted at high heat until the edges caramelize and the centers turn silky-tender, they hit that satisfying fry-shaped craving without a drop of oil that could complicate a low-iodine approach. Coconut oil, fresh ginger, lime zest, and a pinch of turmeric do all the heavy lifting here — bold, bright flavors built entirely from whole, uncomplicated ingredients. Sea salt keeps the seasoning clean and straightforward, and there's no dairy, no seafood, no processed additives to second-guess. A final drizzle of fresh lime juice right before serving wakes everything up and cuts through the natural earthiness of the beets beautifully. Scatter some cilantro on top if you have it, and you've got a side dish that looks genuinely impressive on the table. It's the kind of recipe that makes eating within restrictions feel less like a compromise and more like a discovery.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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