Fish Free Ginger-Lime Beet Fries

Total time55 min

Prep time15 min

Cook time40 min

4.7

(29)

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 the wedges crisp up beautifully in the oven, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue that plays off the deep ruby of the beets. The lime — both zest and juice — cuts through the earthiness with a citrusy punch that keeps every bite feeling fresh and lively. Spreading the wedges in a single layer with space between them is the key move here; it's what separates truly caramelized fries from a soggy, steamed pile. Everything in this recipe is straightforward plant-based pantry and produce, so there's zero concern about hidden seafood derivatives or fish-based sauces sneaking into the mix. A scatter of fresh cilantro at the end is optional but highly recommended — it adds a herby brightness that ties the whole thing together. Serve these straight from the oven as a side dish, a snack, or honestly just eat them off the pan.

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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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