Nutmeg Free Ginger-Lime Beet Fries

Total time55 min

Prep time15 min

Cook time40 min

4.7

(29)

Beets get a serious glow-up here, roasted at high heat until their edges caramelize into something almost candy-like, with a savory-bright finish that makes them impossible to stop eating. The wedges are tossed in melted coconut oil with freshly grated ginger, lime zest, and a touch of turmeric before hitting a 425°F oven — that combination of fat and heat is what drives the deep, jammy caramelization on the cut sides. A final drizzle of fresh lime juice right before serving keeps everything lively and cuts through the natural earthiness of the beets. The whole spice lineup here — ginger, turmeric, lime — is warm and aromatic without a trace of nutmeg, so anyone avoiding that particular spice can dig in without scanning the ingredient list twice. Spacing the wedges out on the baking sheet is the one technique worth paying attention to; crowding them traps steam and you lose that gorgeous roasted edge. Optional cilantro scattered on top adds a fresh, herby pop that ties the ginger and lime together beautifully. These work as a side dish, a snack, or honestly just something you eat standing over the pan before dinner is even on the table.

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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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