Pregnancy Friendly Ginger Beet Greens
Beet greens are one of those ingredients that often get tossed in the trash, but they deserve so much better — especially when you're eating with intention during pregnancy. This quick skillet dish transforms the stems and leaves into something genuinely craveable, with warm ginger, golden turmeric, and fragrant garlic building layers of flavor in just minutes. Coconut oil gives everything a subtle richness while keeping the ingredient list clean and straightforward. The apple cider vinegar adds a bright lift that balances the earthiness of the greens beautifully, and a squeeze of fresh lemon at the end ties it all together. Beet greens are naturally packed with folate and iron — two nutrients that matter a lot right now — so this is one of those rare dishes where eating well and eating deliciously are exactly the same thing. It comes together fast in a single skillet, which means less cleanup and more time to actually sit down and enjoy your meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!