Soy 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 does the heavy lifting here, coating every wedge in a clean, neutral fat that crisps the edges beautifully without any of the hidden additives that sneak into so many store-bought or restaurant versions. Fresh ginger and lime zest bring a lively, aromatic punch that cuts right through the natural sweetness of the beets, while a touch of turmeric gives the whole tray a gorgeous golden warmth. The key move is giving each wedge plenty of space on the pan — crowding them traps steam and kills the caramelization, so that single layer really matters. A final drizzle of fresh lime juice right before serving wakes everything up and keeps the flavors sharp. Scatter some cilantro on top if you have it, and you've got a platter that looks as good as it tastes.
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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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