Pescatarian Ginger-Lime Beet Fries
Earthy, caramelized, and punched up with bright citrus, these roasted beet wedges are the kind of side dish that makes people stop mid-bite and ask what's in them. Fresh ginger and lime zest go into the toss before the beets ever hit the oven, so the flavor bakes right into every caramelized edge rather than just sitting on top. The trick is giving each wedge plenty of space on the pan — crowding them causes steaming, and you want those deeply roasted, slightly crispy corners that make these feel genuinely fry-like. Coconut oil and a pinch of turmeric round out the coating with a subtle warmth that plays beautifully against the final drizzle of fresh lime juice. A scatter of cilantro at the end keeps things fresh and vibrant on the plate. This is the kind of vegetable dish that converts skeptics, and it happens to be completely plant-based, making it an easy win whether you're cooking for a pescatarian crowd or just trying to get more color on the table.
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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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