Mushroom Free Ginger-Lime Beet Fries
Beets get a serious glow-up here, roasted at high heat until their edges caramelize into something almost candy-like, then finished with a bright hit of fresh lime juice and fragrant ginger. The trick is giving each wedge plenty of space on the baking sheet so the oven's heat can do its job — crowding them turns a potential crispy situation into a steamy one, and nobody wants that. Coconut oil helps the outsides develop that gorgeous, slightly charred color while a pinch of turmeric adds a warm, earthy undertone that plays beautifully against the lime zest. These are completely free of fungi in any form, so if you're navigating a sensitivity that makes a lot of restaurant sides and packaged snacks off-limits, this one is a clean, confident choice. The cilantro finish is optional but genuinely worth it — it adds a pop of freshness that ties the whole thing together. Serve them straight from the oven while the edges are still crisp and the lime is still zingy.
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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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