Shellfish Free Ginger-Lime Beet Fries
Earthy, caramelized, and lit up with bright citrus, these roasted beet wedges are the kind of side dish that makes people stop mid-bite and ask what's in them. Fresh ginger and lime zest go into the toss before roasting, so the flavor bakes right into the edges rather than sitting on top as an afterthought. Coconut oil helps the wedges get deeply golden and slightly crisp at the corners, while a hit of turmeric gives the whole tray a gorgeous, jewel-toned glow. The key move is spacing them out on the baking sheet — crowding kills the caramelization, and this recipe is very clear about that for good reason. A drizzle of fresh lime juice right before serving keeps everything tasting vibrant and alive. Every ingredient here is naturally free from shellfish and seafood concerns, so there's no label-scanning or substitution needed — just straightforward, whole-food cooking. Finish with a scatter of fresh cilantro if you have it, and get these to the table while they're still warm.
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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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