Macadamia Free Ginger-Lime Beet Fries
Earthy, caramelized, and punchy 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. Fresh ginger and lime zest go into the toss before the beets ever hit the oven, so the flavor bakes right into the edges as they caramelize at high heat. The trick of spacing the wedges out on the pan — cut sides down, no crowding — is what separates deeply roasted fries from a soggy, steamed mess, and it genuinely makes all the difference. A hit of fresh lime juice over the top right before serving wakes everything up and keeps the flavors sharp and lively. Coconut oil handles the roasting beautifully here, giving the exterior a slightly crisp, golden edge without any heaviness. The optional cilantro adds a fresh, herby finish that ties the whole plate together. This is a recipe built entirely from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden nut additions sneaking into your snack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!