Mediterranean Diet Friendly Ginger-Lime Beet Fries
Beets are one of those vegetables that deserve way more spotlight, and roasting them into wedges is the move that finally gives them their moment. High heat transforms these earthy root vegetables into something deeply caramelized on the edges and tender all the way through — nothing like the soft, vinegary slices you might be used to from a can. Fresh ginger and lime zest bring a bright, zippy contrast to the natural sweetness of the beets, while a touch of turmeric adds warmth and that gorgeous golden hue. A final drizzle of lime juice right before serving keeps everything lively and fresh on the palate. This kind of dish is a natural fit for a plant-forward eating style built around whole vegetables, healthy fats, and bold flavors from herbs and citrus rather than heavy sauces. The ingredient list is short, the technique is straightforward, and the result looks stunning enough to serve at a dinner party. Finish with a scatter of fresh cilantro and watch these disappear faster than any ordinary side dish.
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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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