Walnut Free 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 bring a warm, earthy depth that pairs perfectly with the natural sweetness of the beets. The lime — both zest and juice — cuts right through the richness and keeps every bite feeling lively and fresh. Spacing the wedges out on the baking sheet is the real trick here; give them room and they roast, crowd them and they steam, so that single detail makes all the difference between fries and mush. A scatter of fresh cilantro at the end adds a pop of color and herby brightness that ties the whole thing together. This is the kind of side dish that surprises people — it looks dramatic on the platter, tastes like something from a restaurant, and comes together with a handful of clean, straightforward ingredients you can feel good 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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