Crisp-Edged Lemon-Verbena Salad with Shaved Fennel

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant salad where sharp lemon-verbena dressing cuts through the sweetness of fennel and roasted beets, creating a perfectly balanced sour profile. This Mediterranean-inspired salad recipe (vegetarian), ready in about 45 minutes, pairs beets, olive oil, shaved fennel bulb into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium beets
• 2 tbsp olive oil
• 1 cup shaved fennel bulb
• 4 cups mixed greens
• 3 tbsp lemon juice
• 1 tbsp fresh verbena leaves
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled and cubed beets with 2 tbsp olive oil, then spread on a baking sheet and roast for 25 minutes until tender and caramelized around the edges.
2. Step 2: In a small bowl, whisk together 3 tbsp lemon juice, 1 tbsp finely chopped verbena leaves, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard until emulsified and slightly thickened.
3. Step 3: Arrange 4 cups mixed greens on a plate, top with roasted beets and 1 cup shaved fennel bulb.
4. Step 4: Drizzle 1/4 of the lemon-verbena dressing over the salad, then toss gently with tongs until the greens are evenly coated and the dressing clings to the leaves.
5. Step 5: Serve immediately, drizzling the remaining dressing over the top just before eating to maintain the bright, sharp flavor.