Crisp-Edged Lemon-Verbena Salad with Shaved Fennel
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 salads (vegetarian) ready in about 45 minutes pairs medium 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
Instructions
- 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.
- 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.
- Step 3: Arrange 4 cups mixed greens on a plate, top with roasted beets and 1 cup shaved fennel bulb.
- 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.
- Step 5: Serve immediately, drizzling the remaining dressing over the top just before eating to maintain the bright, sharp flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp-Edged Lemon-Verbena Salad with Shaved Fennel take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp-Edged Lemon-Verbena Salad with Shaved Fennel?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beets from drying out.
Can I substitute ingredients in Crisp-Edged Lemon-Verbena Salad with Shaved Fennel?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp-Edged Lemon-Verbena Salad with Shaved Fennel for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisp-Edged Lemon-Verbena Salad with Shaved Fennel vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
