Artificial Food Coloring Free Ginger Beet Greens
Beet greens are one of the most underrated vegetables out there — tender, slightly earthy, and absolutely gorgeous when cooked down with the right aromatics. This skillet preparation layers coconut oil, fresh garlic, grated ginger, and a touch of turmeric into something that feels genuinely vibrant and nourishing. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for synthetic dyes or mystery additives. The apple cider vinegar adds a bright, tangy lift at the end that balances the warmth of the ginger beautifully. Cooking the stems and leaves separately is a smart move — it means nothing gets mushy, and you get a satisfying mix of textures in every bite. A squeeze of lemon at the finish pulls the whole dish together and makes the color pop even more. This is the kind of simple, clean side dish that makes you feel like you actually know what you're doing in the kitchen.
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Learn more →Ingredients
4 servings
- 1 lb beet greens (stems and leaves), washed
- 2 tbsp coconut oil
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- 1–2 tsp fresh lemon juice (optional)
Instructions
- 1
Separate the beet green stems from the leaves. Cut the stems into 1-inch pieces and roughly chop the leaves; keep them in two separate piles.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and fully melted.
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