Vegan Ginger-Lime Beet Fries
Beets get a serious glow-up here, roasted at high heat until their edges caramelize into something almost candy-like, with a savory-bright finish that makes them impossible to stop eating. Coconut oil helps each wedge crisp up beautifully in the oven, while fresh ginger and turmeric add a warm, earthy depth that feels genuinely exciting. The lime — both the zest roasted right into the coating and the fresh juice drizzled on at the end — keeps everything lively and a little unexpected. Every single ingredient in this recipe is whole and plant-based, so there's no need to scan labels or swap anything out. The key technique is giving the wedges real space on the baking sheet so they roast rather than steam, which is what gets you those deeply caramelized edges instead of a soggy result. A handful of fresh cilantro scattered over the top at the end ties the whole thing together with a pop of color and herby freshness. Serve them straight from the oven while the edges are still crisp and the lime juice is still sizzling.
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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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