Pecan Free Ginger-Lime Beet Fries
Earthy, caramelized beet wedges get a serious upgrade here, roasted at high heat until their edges go deeply golden and their natural sweetness intensifies into something almost candy-like. Fresh ginger and lime zest bring a bright, zippy contrast that keeps every bite lively, while a touch of turmeric adds warmth and a gorgeous golden hue to the coating. Coconut oil helps the wedges crisp up beautifully in the oven, and the trick of spacing them out on the pan — never crowding — is what separates truly roasted fries from a soggy pile. A final drizzle of fresh lime juice right before serving wakes everything up and ties the whole dish together. The ingredient list is completely straightforward — whole vegetables, fresh aromatics, and pantry staples — so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from shared processing facilities. Finish with a scatter of fresh cilantro if you have it on hand, and serve immediately while the edges are still crisp and the aroma is at its peak.
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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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