Seeds 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. Coconut oil helps the beets develop deeply golden, slightly crispy edges in the oven, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue. A hit of lime zest goes in before roasting, and then a drizzle of fresh lime juice right at the end keeps everything lively and balanced. The whole ingredient list is naturally free from seeds — no sesame, no sunflower, no poppy — so there's nothing to scan or swap out. Spacing the wedges out on the baking sheet is the key move here; give them room and they roast beautifully, crowd them and they steam into mush. Finish with a scatter of fresh cilantro if you have it, and serve immediately while the edges are still a little crisp. This one works just as well alongside a weeknight protein as it does as a showstopper on a dinner party table.
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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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