Seed Oil Free Ginger-Lime Beet Fries
Earthy, caramelized, and bright with citrus, these roasted beet wedges are the kind of side dish that makes people stop mid-bite and ask what's in them. The secret is a simple coating of melted coconut oil, fresh ginger, lime zest, and a pinch of turmeric — every ingredient pulling its weight and nothing hiding in the background. Coconut oil is the fat of choice here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many roasted vegetable recipes. Spreading the wedges cut-side down with plenty of space between them is what drives that deep, almost jammy caramelization on the edges — crowding the pan would just steam them into softness. A hit of fresh lime juice right before serving cuts through the natural sweetness of the beets and ties the whole thing together. Scatter on the cilantro if you have it, because the freshness it adds against those sticky, roasted edges is genuinely worth it. This one is simple enough for a weeknight but interesting enough to put on the table for company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!