Turkey Free Ginger-Lime Beet Fries
Earthy, caramelized, and punchy with citrus, these roasted beet wedges are the kind of side dish that makes people stop mid-conversation and ask what they're eating. Coconut oil helps the beets develop those deeply golden, slightly crispy edges in the oven, while fresh ginger and turmeric bring a warm, aromatic heat that plays beautifully against the natural sweetness of the beets. A hit of lime zest goes in before roasting, and a fresh squeeze of lime juice finishes everything off — that double citrus move is what makes the whole thing pop. The trick is giving each wedge enough room on the baking sheet so they roast rather than steam, which is the difference between fries and mush. This is a completely plant-based recipe built from whole, simple ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. Scatter some fresh cilantro over the top before serving and you've got a vibrant, show-stopping dish that works as a snack, a side, or an appetizer worth bragging about.
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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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