Pregnancy Friendly Ginger-Lime Beet Fries
Roasted beet wedges get a serious upgrade here with fresh ginger, lime zest, and a touch of turmeric — the result is earthy, bright, and just a little bit addictive. Beets are a genuinely great choice during pregnancy, delivering folate and iron in a form that actually tastes exciting rather than medicinal. Coconut oil helps the wedges caramelize beautifully at high heat, so the edges turn deeply golden while the centers stay tender all the way through. The fresh ginger adds a warming zing that can also be a welcome ally when nausea is making mealtimes tricky. A final drizzle of lime juice and a handful of cilantro pull everything together into something that feels restaurant-worthy with minimal effort. Every ingredient on this list is whole, recognizable, and free from anything you'd need to second-guess — just real food roasted until it's irresistible. Serve them straight from the oven while the edges are still crisp and let everyone fight over the last wedge.
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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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