Large-Batch Summery Raw Beet, Fennel & Romaine Salad — Easy, Healthy, Make-Ahead

This isn’t just any side salad — it’s the kind you proudly carry to a summer dinner and watch disappear first. Crisp raw beets and shaved fennel bring a refreshing crunch, romaine and arugula keep it light, and a lemon-honey vinaigrette ties everything together with just the right hint of sweetness. Toasted almonds add that irresistible nutty finish, while fresh parsley and a touch of mint keep it bright and summery.

The best part? It’s make-ahead friendly, scales beautifully (feeds a crowd or halves for a smaller table), and feels both wholesome and a little special. Think of it as your go-to easy, healthy, large-batch salad for warm-weather gatherings.

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Recipe

Servings: 6–8

Calories per serving: ~307

Total time: 30 minutes (15 minutes active, 15 minutes inactive)

Large-Batch Summery Raw Beet, Fennel & Romaine Salad — Easy, Healthy, Make-Ahead

Ingredients

• 3 medium raw beets, peeled and very thinly sliced or grated

• 1 fennel bulb, shaved thin (reserve fronds for garnish)

• 2 cups arugula

• 4–5 cups romaine lettuce, torn into bite-sized pieces

• ¾ cup dried cranberries (juice-sweetened if possible)

• ½ cup sliced almonds, lightly toasted

• ½ cup flat-leaf parsley, roughly chopped

• 5 fresh mint leaves, finely sliced

For the dressing

• Juice of 2 lemons

• 2 teaspoons finely grated lemon zest

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard (optional)

• ½ cup extra-virgin olive oil

• 1¼ teaspoons sea salt

• ½ teaspoon cracked black pepper

Instructions

1. Prepare the vegetables: Peel and thinly slice using mandolin or grate the beets. Shave the fennel and set aside the fronds. Tear the romaine into bite-sized pieces.

2. Toast the almonds in a dry skillet over medium heat until lightly golden. Set aside to cool.

3. Whisk together the lemon juice, lemon zest, honey (or maple syrup), Dijon mustard if using, olive oil, salt, and pepper until smooth and emulsified.

4. In a large bowl, combine romaine, arugula, beets, and fennel. Add cranberries, parsley, and mint.

5. Drizzle with most of the dressing and toss gently to coat.

6. Top with toasted almonds and fennel fronds before serving.

Nutritional Value (per 2-cup serving, approx.)

• Calories: 307

• Carbohydrates: 25.9 g

• Protein: 3.9 g

• Fat: 22.7 g

• Fiber: 5.3 g

• Rich in vitamin C, folate, and antioxidants from beets and greens

• Almonds provide healthy monounsaturated fats and vitamin E

Shop my favorites

Large Handheld Mandoline

Sliced Almonds

Dried Cranberries

Peel beets

Slice beets

Slice beets

Sliced beets

Slice fennel

Sliced fennel

Make dressing

Roast almons

Assemble

Assemble

Mix

Serve and enjoy

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Prompt

Here's how I used ChatGPT to prompt this "Large-Batch Summery Raw Beet, Fennel & Romaine Salad — Easy, Healthy, Make-Ahead" recipe:

Rosh Hashana was approaching, and I really wanted to make something unique:

I want to make a salad that is summery fresh and special with some crunch and sweetness. I have! Fennel root, arugula, beetroot, cranberries (dried and sweetened with juice), sliced almonds. I can buy/add more ingredients. Ideas?

ChatGPT had a few suggestions:

That’s a great starting point — you already have a balance of:

• Peppery bite (arugula)

• Anise brightness + crunch (fennel)

• Earthy sweetness (beetroot)

• Chewy sweet-tart pops (cranberries)

• Nutty crunch (almonds)

To make it summery-fresh and feel “special,” I’d suggest adding one creamy element and one zesty/bright note:

• Creamy options (choose one): fresh goat cheese (chevre), feta, or burrata (if you want luxe).

• Zesty/bright lift: orange or grapefruit segments, or shaved green apple/pear for juiciness and acidity.

For the dressing: a citrusy vinaigrette with fresh orange juice, lemon juice, olive oil, a touch of honey, and a tiny bit of Dijon mustard would tie it all together and keep it light.

Optional little extras for more “special”:

• Fresh herbs: mint or basil would make it more summery.

• A sprinkle of pomegranate seeds (if available) adds sparkle.

👉 One knockout combo:Arugula + shaved fennel + roasted beet wedges + orange segments + goat cheese crumbles + cranberries + toasted almonds + mint. Dress with orange–lemon vinaigrette.

Would you like me to write this out as a finished recipe (steps + dressing + serving idea) so you can just follow it?

I wanted to incorporate ingredients from my garden. I wasn't feeling the cheese:

One small green apple it is. No cheese. I have both basil and peppermint in my garden. I have a whole lemon which can be used for juice or zest, Whatever will work best. Can you come up with the ultimate recipe?

ChatGPT provided a recipe:

Perfect, that combo will really shine! Since you want summery freshness, no cheese, and you’ve got basil + peppermint + lemon, here’s the ultimate recipe I’d build for you:

Summery Beet, Fennel & Arugula Salad with Green Apple & Cranberry

A vibrant, crunchy, and refreshing salad that balances earthy beets, crisp fennel, peppery arugula, and tart-sweet accents of apple and cranberry.

Ingredients (serves 2–3 as a side, 1–2 as a main):

• 2 medium beets (roasted or steamed, peeled, thinly sliced or cut into wedges)

• 1 small green apple, cored and thinly sliced (paper-thin if you have a mandolin)

• 1 fennel bulb, very thinly shaved (reserve a few fronds for garnish)

• 2 generous handfuls arugula

• ¼ cup dried cranberries (juice-sweetened if possible)

• 3 tbsp sliced almonds, lightly toasted

• Small handful fresh basil leaves, torn

• 2–3 fresh peppermint leaves, finely sliced (don’t overdo—just a whisper for freshness)

Dressing:

• Juice of 1 lemon (freshly squeezed)

• 1 tsp lemon zest (grated fine)

• 1 tsp honey (or maple syrup if preferred)

• ½ tsp Dijon mustard (optional, helps emulsify)

• 3 tbsp extra-virgin olive oil

• Pinch of salt + a few cracks of black pepper

Instructions:

1. Prepare the base: In a large bowl, toss arugula with shaved fennel and green apple slices.

2. Add the color: Layer in roasted/steamed beet slices and sprinkle dried cranberries.

3. Make the dressing: Whisk lemon juice, zest, honey, Dijon, salt, and pepper. Slowly drizzle in olive oil while whisking until smooth and glossy.

4. Toss & garnish: Pour dressing over salad, toss gently. Top with toasted almonds, basil, peppermint, and a few fennel fronds.

5. Serve immediately for maximum crispness.

🌿 Serving idea: This salad sings alongside grilled fish (salmon, halibut, or trout) or as a vibrant starter for a summer dinner.

🍋 Why this works:

• Green apple = crisp juiciness

• Beets = earthy base

• Fennel = cool crunch with subtle anise

• Arugula = peppery freshness

• Cranberries = chewy sweet-tart pops

• Almonds = toasted nuttiness

• Basil + mint = herbal lift

• Lemon juice + zest = sunshine brightness

Do you want me to also run a nutritional breakdown per serving (calories, macros, fiber, etc.) like we’ve done with your other recipes?

I was actually invited to a rather large gathering:

It will be for 6 or more people

ChatGPT scaled up:

Got it — let’s scale this up so it feeds 6–8 people as a side salad (or ~4 as a main). I’ll also make sure the proportions still feel balanced and fresh at a larger scale.

Summery Beet, Fennel & Arugula Salad with Green Apple & Cranberry (Serves 6–8)

Ingredients:

• 4 medium beets (roasted or steamed, peeled, sliced or wedged)

• 2 small green apples, cored and very thinly sliced (mandolin if possible)

• 2 fennel bulbs, shaved thin (reserve fronds for garnish)

• 6–7 cups arugula (a big salad bowl’s worth)

• ¾ cup dried cranberries (juice-sweetened preferred)

• ½ cup sliced almonds, lightly toasted

• 1 small handful fresh basil leaves, torn (about ½ loosely packed cup)

• 5–6 fresh peppermint leaves, finely sliced

Dressing (makes ~1 cup, enough to coat but not drench):

• Juice of 2 large lemons

• 2 tsp finely grated lemon zest

• 2½ tsp honey (or maple syrup)

• 1 tsp Dijon mustard (optional)

• ½ cup extra-virgin olive oil

• 1¼ tsp fine sea salt

• ½ tsp cracked black pepper

Instructions:

1. Prepare vegetables: Slice fennel and apples paper-thin (keep apples in a splash of lemon water until assembly to prevent browning). Slice or wedge the beets.

2. Make the dressing: In a jar or small bowl, whisk lemon juice, zest, honey, Dijon, salt, and pepper. Slowly stream in olive oil until emulsified.

3. Assemble salad: In a large bowl, combine arugula, fennel, apples, and half the dressing. Toss gently.

4. Layer & garnish: Add beets and cranberries, drizzle remaining dressing, toss lightly again. Finish with toasted almonds, basil, peppermint, and fennel fronds.

5. Serve immediately.

🌿 Serving suggestion: Pile onto a large platter instead of a bowl so the colors (deep red beets, pale fennel, green apple, dark cranberries, bright herbs) shine through.

Do you want me to run the full nutritional breakdown per serving (for 6–8 servings) now, so you’ll know calories, macros, fiber, etc.?

I did not have the ingredient quantities ChatGPT suggested:

I only have one fennel bulb, 3 beetroots, and about 2 cups of arugula. Can you suggest something that would work? I do have a bit of baby spinach but I can go shopping at Costco for lettuce, green cabbage or more spinach. Remember I want fresh and summary so the bitterness of spinach may not work

ChatGPT suggested some changes which are Costco friendly:

Thanks for clarifying what you’ve got — that helps. With 1 fennel bulb, 3 beets, and only ~2 cups arugula, your base is too small for 6+ people, but you can build it out beautifully. You’re right: too much spinach can weigh it down with bitterness and feel wintry. For the “summery fresh” vibe, I’d suggest going lighter, crisp, and juicy.

Here’s how I’d make it work:

Best greens to add (Costco-friendly)

• Romaine hearts → super crisp, mild, and refreshing.

• Butter lettuce (if they carry it) → soft and sweet, pairs beautifully with fennel.

• Green cabbage (shaved very thin) → crunchy and holds dressing well, but don’t use too much or it will dominate.

• Spring mix (if very fresh) → can bulk up, but check it’s not wilted.

👉 My pick: romaine + your arugula + just a little spinach for depth. That way you’ll keep freshness without turning bitter or too dense.

Adjusted Plan for 6–8 servings

• 1 fennel bulb (your only one, shaved thin — stretch it with fronds as garnish)

• 3 beets (roasted/steamed, sliced)

• 2 cups arugula + 4–5 cups romaine (or butter lettuce), torn

• ½ cup baby spinach (just enough to blend in, not dominate)

• 2 small green apples (thinly sliced)

• ¾ cup cranberries

• ½ cup toasted almonds

• Fresh basil + 4–5 peppermint leaves (as before)

Dressing: same lemon-honey vinaigrette we set up earlier, but you can double it if the added greens need more coating.

Why this works

• Romaine gives that juicy crunch fennel would’ve provided more of, so you don’t miss the second bulb.

• Arugula keeps the peppery note.

• Spinach in a very small ratio adds body without overtaking flavor.

• Beets, apple, cranberries, basil, and lemony dressing keep it bright and summery.

Do you want me to rewrite the final recipe in full (scaled to your exact ingredient set with the romaine boost), so you can follow it directly when you shop and cook?

I really didn't want to cook the beets:

So not fresh beets? I thought maybe just use less. Can add romaine lettuce instead

ChatGPT didn't understand me:

Ah, good point — you can absolutely just use the 3 fresh beets you already have. No need to skip them or feel like it’s too little. With romaine added, they’ll still stand out, even if you don’t have as many as I first suggested.

Here’s how I’d lock it in for you:

Summery Fennel, Beet & Apple Salad with Romaine (Serves 6–8)

Ingredients

• 3 medium beets, roasted or steamed, peeled, thinly sliced or wedged

• 1 fennel bulb, shaved thin (reserve fronds for garnish)

• 2 cups arugula

• 4–5 cups romaine lettuce, torn or chopped into bite-sized pieces

• Small handful baby spinach (optional, no more than ½ cup)

• 2 small green apples, thinly sliced (mandolin or knife)

• ¾ cup dried cranberries

• ½ cup sliced almonds, lightly toasted

• ½ cup fresh basil leaves, torn

• 4–5 peppermint leaves, finely sliced

Dressing

• Juice of 2 lemons

• 2 tsp finely grated lemon zest

• 2½ tsp honey (or maple syrup)

• 1 tsp Dijon mustard (optional)

• ½ cup extra-virgin olive oil

• 1¼ tsp fine sea salt

• ½ tsp cracked black pepper

Instructions

1. Cook the beets: Roast or steam until tender, peel, and slice. Cool before adding to salad.

2. Prep the greens: In a large bowl, combine romaine, arugula, and (if using) spinach.

3. Add crunch & color: Layer fennel, green apple, beets, and cranberries into the greens.

4. Make the dressing: Whisk lemon juice, zest, honey, Dijon, salt, and pepper. Slowly whisk in olive oil until smooth.

5. Assemble: Toss salad gently with most of the dressing. Finish with almonds, basil, mint, and fennel fronds on top.

6. Serve immediately on a wide platter for color contrast.

🍋 Result: The romaine stretches your arugula without muting it, the fennel still brings crunch, and your 3 beets add just the right earthy-sweet balance. The apple, mint, and lemony dressing keep it summery instead of heavy.

Would you like me to also give you the nutritional breakdown per serving (for 6–8 people) so you’ll know calories, protein, carbs, fiber, etc.?

I clarified that I mean uncooked beets:

I meant fresh as in not roasted or steamed 

ChatGPT suggested some changes:

Ahhh got it — you mean using the beets raw instead of cooking them. Yes, that totally works, and it will actually make the salad even more summery, crisp, and refreshing.

Here’s how to make them shine raw:

• Peel the beets.

• Slice very thin on a mandolin or grate them into fine shreds.

• If slicing, go for translucent rounds or half-moons so they blend nicely with the fennel and apple.

• Raw beet has a sweet crunch, and when paired with lemon juice in the dressing, it loses that “earthy dirt” taste and turns bright and juicy.

So your salad becomes: Romaine + arugula + fennel + thin raw beet + green apple + cranberries + almonds + basil/mint + lemon-honey vinaigrette.

👉 This version will be fresher, lighter, and crunchier than the roasted one.

Would you like me to rewrite the final recipe using raw beets (scaled for 6–8), so it’s easy to follow step by step?

I wanted the full recipe:

Yes

ChatGPT wrote the recipe:

Perfect — here’s the final raw version, built exactly for 6–8 servings and keeping it summery, fresh, and colorful.

🌿 Summery Raw Beet, Fennel & Apple Salad with Romaine

(Serves 6–8 as a side)

Ingredients

• 3 medium raw beets, peeled and very thinly sliced (mandolin works best) or grated into fine shreds

• 1 fennel bulb, shaved thin (reserve some fronds for garnish)

• 2 cups arugula

• 4–5 cups romaine lettuce, torn or chopped bite-size

• Small handful baby spinach (optional, no more than ½ cup)

• 2 small green apples, thinly sliced (keep in lemon water until use to prevent browning)

• ¾ cup dried cranberries (juice-sweetened if possible)

• ½ cup sliced almonds, lightly toasted

• ½ cup fresh basil leaves, torn

• 4–5 fresh peppermint leaves, finely sliced

Dressing

• Juice of 2 lemons

• 2 tsp finely grated lemon zest

• 2½ tsp honey (or maple syrup)

• 1 tsp Dijon mustard (optional, helps emulsify)

• ½ cup extra-virgin olive oil

• 1¼ tsp fine sea salt

• ½ tsp cracked black pepper

Instructions

1. Prep the beets: Peel, then slice very thin into rounds/half-moons (or grate finely). If slicing, aim for almost translucent.

2. Prep the apples: Core and slice thin, then keep in a small bowl of lemon water until assembly.

3. Mix the base: In a very large salad bowl, combine romaine, arugula, (optional spinach), and fennel.

4. Add color & texture: Layer in raw beet slices, apple slices, and cranberries.

5. Make the dressing: Whisk lemon juice, zest, honey, Dijon, salt, and pepper. Slowly whisk in olive oil until glossy and smooth.

6. Toss & finish: Drizzle most of the dressing over the salad and toss gently. Top with toasted almonds, basil, mint, and fennel fronds.

7. Serve immediately on a wide platter so the jewel-like beet and apple slices show through.

✨ Why raw works here:

• Raw beets stay crisp and vibrant, giving a juicy bite that pairs with lemon’s brightness.

• Romaine and fennel add refreshing crunch.

• Arugula keeps its peppery lift without overpowering.

• Basil + mint + apple + cranberries = a clean, summery sweet-tart balance.

Do you want me to run the nutrition breakdown per serving (6–8 servings) for this raw version, so you can see calories, macros, and fiber?

I wasn't feeling the apples:

I feel like the apples may be redundant especially since browning fast. I'm invited to dinner so prefer to prep in advance 

ChatGPT adjusted without apples:

That makes sense — if you want something you can prep ahead for a dinner invite, apples are risky (they brown, even with lemon). And honestly, with raw beet + fennel + cranberries, you already have sweetness, crunch, and tartness. Apple isn’t essential.

Here’s how I’d refine it for maximum freshness, prep-ability, and balance:

🌿 Summery Raw Beet, Fennel & Romaine Salad

(Serves 6–8)

Ingredients

• 3 medium raw beets, peeled and very thinly sliced (mandolin or grated into fine shreds)

• 1 fennel bulb, shaved thin (reserve fronds for garnish)

• 2 cups arugula

• 4–5 cups romaine lettuce, torn or chopped bite-size

• Small handful baby spinach (optional, no more than ½ cup)

• ¾ cup dried cranberries (juice-sweetened if possible)

• ½ cup sliced almonds, lightly toasted

• ½ cup fresh basil leaves, torn

• 4–5 fresh peppermint leaves, finely sliced

Dressing

• Juice of 2 lemons

• 2 tsp finely grated lemon zest

• 2½ tsp honey (or maple syrup)

• 1 tsp Dijon mustard (optional)

• ½ cup extra-virgin olive oil

• 1¼ tsp fine sea salt

• ½ tsp cracked black pepper

Instructions

1. Prep beets & fennel ahead (morning of or up to 6 hrs in advance):

   • Peel and slice beets (store in a sealed container, separated with parchment if stacking slices).

   • Shave fennel and store in a separate container with damp paper towel on top to keep crisp.

   • Toast almonds in advance and keep in a small airtight jar.

   • Make the dressing and keep in a sealed jar (shake before serving).

2. Right before leaving for dinner (or just before serving):

   • In a large bowl, combine romaine, arugula, spinach (if using), fennel, and beets.

   • Add cranberries and basil/mint.

   • Drizzle dressing, toss gently.

   • Finish with toasted almonds and fennel fronds.

✨ Why this version works for prep:

• No apple = no browning stress.

• Everything holds up well — raw beets stay crisp, romaine stays crunchy, fennel stays snappy.

• Dried cranberries add stable sweetness, almonds add crunch right before serving.

Would you like me to also suggest a pretty plating idea (so when you show up with the salad, it looks like a centerpiece)?

The basil felt out of place:

Is the basil good in this? I am not sure.. also, no parsley? Ok of no just want to make sure

ChatGPT asked me if I want to incorporate different herbs:

Great question — you’re right to pause on the herbs, because they change the whole tone of the salad.

• Basil → works if you want a slightly sweet, summery, Mediterranean vibe. It pairs nicely with fennel and lemon, but it will shift the salad toward “herb garden.”

• Mint (peppermint) → adds freshness without taking over. A few leaves are perfect.

• Parsley → actually a fantastic option here. Flat-leaf parsley would give a clean, green, slightly peppery brightness that ties everything together without competing with the beets or fennel. It would also hold up beautifully if you prep in advance.

👉 If you’re aiming for safe, elegant, and universally appealing at a dinner invite, I’d say:

• Keep the mint (just a hint for freshness).

• Use parsley instead of basil.

• Skip basil altogether (so you don’t risk it clashing or confusing the flavor profile).

That way, the salad feels fresh, crisp, clean, and summery without any “wait, what’s that?” moments.

Do you want me to rewrite the recipe with parsley + mint as the herb finish instead of basil?

I did:

Yes

ChatGPT updated:

Perfect — here’s the final version, streamlined with parsley + mint so it’s fresh, clean, and dinner-party ready.

🌿 Summery Raw Beet, Fennel & Romaine Salad

(Serves 6–8 as a side)

Ingredients

• 3 medium raw beets, peeled and very thinly sliced (mandolin) or grated into fine shreds

• 1 fennel bulb, shaved thin (reserve fronds for garnish)

• 2 cups arugula

• 4–5 cups romaine lettuce, torn or chopped bite-size

• Small handful baby spinach (optional, no more than ½ cup)

• ¾ cup dried cranberries (juice-sweetened if possible)

• ½ cup sliced almonds, lightly toasted

• ½ cup flat-leaf parsley leaves, roughly chopped

• 4–5 fresh peppermint leaves, finely sliced (just a hint)

Dressing

• Juice of 2 lemons

• 2 tsp finely grated lemon zest

• 2½ tsp honey (or maple syrup)

• 1 tsp Dijon mustard (optional, helps emulsify)

• ½ cup extra-virgin olive oil

• 1¼ tsp fine sea salt

• ½ tsp cracked black pepper

Instructions

1. Prep ahead (morning or up to 6 hrs before):

   • Peel and thinly slice or grate beets; store in a sealed container.

   • Shave fennel; keep in another container with a damp paper towel to stay crisp.

   • Toast almonds; store in a jar.

   • Make dressing; keep in a jar and shake before using.

2. Just before serving (or assembling at the dinner):

   • In a large bowl, combine romaine, arugula, (optional spinach), fennel, and beets.

   • Add cranberries, parsley, and mint.

   • Drizzle most of the dressing, toss gently.

   • Scatter toasted almonds and fennel fronds over the top.

✨ Flavor profile now:

• Earthy crunch (raw beets)

• Cool snap (fennel)

• Fresh green backbone (romaine + arugula)

• Tart-sweet pops (cranberries)

• Nutty contrast (almonds)

• Bright herbal lift (parsley + a whisper of mint)

• Sunshine tang (lemon-honey vinaigrette)

Would you like me to also give you a “how to plate it beautifully” guide so it makes a statement on the dinner table?

I wanted to understand caloric damage:

nutritional value of two cups of this salad please

ChatGPT said 307:

Here’s the nutritional breakdown for a 2-cup serving of your raw beet, fennel & romaine salad (approximate):

• Calories: 307 kcal

• Carbohydrates: 25.9 g

• Protein: 3.9 g

• Fat: 22.7 g

• Fiber: 5.3 g

Most of the calories come from the olive oil in the dressing and the almonds, while the beets, fennel, greens, and cranberries contribute the carbs, fiber, and micronutrients.

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