Dracula's Blood-Red Beet and Lobster Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A luxurious, vibrant salad with roasted beets, tender lobster, and a tangy raspberry vinaigrette inspired by the film's gothic romance. This international-inspired salads ready in about 80 minutes pairs beets, lobster tails, raspberries 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 320 calories and feeds 4, 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.

★ 4.1 (14 ratings) Prep: 30 min Cook: 50 min Serves 4 International cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Wrap 2 large beets in foil and roast for 45 minutes until tender; let cool, then dice into 1/2-inch cubes.
  2. Step 2: In a large pot, bring 4 cups water to a boil. Add 4 lobster tails (shelled and deveined), and poach for 4-5 minutes until opaque. Cool, then slice into 1/2-inch strips.
  3. Step 3: In a small bowl, whisk 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp honey, and 1 tbsp chopped dill until emulsified.
  4. Step 4: In a large bowl, toss 4 cups arugula with 1/2 cup diced beets, 1/2 cup raspberries, and 1/4 cup toasted walnuts. Drizzle with the vinaigrette and top with lobster tails.

Frequently asked questions

How long does Dracula's Blood-Red Beet and Lobster Salad take to make?

Total time is about 80 minutes (30 min prep + 50 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 Dracula's Blood-Red Beet and Lobster Salad?

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 beets from drying out.

Can I substitute ingredients in Dracula's Blood-Red Beet and Lobster Salad?

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 Dracula's Blood-Red Beet and Lobster Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Dracula's Blood-Red Beet and Lobster Salad?

International salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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