Sheet-Pan Pierogies and Beets
- Total time
- 45 min
- servings
- 4 servings
- Dish type
- Other
Ingredients
Ingredients
- 1,5 lb frozen potato and cheese pierogies (such as Mrs. T’s)
- 4 c. à soupe plus ⅓ cup extra-virgin olive oil, divided
- 2 8.8-oz. packages cooked beets, drained, sliced ½" thick
- 1,5 c. à café Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- Freshly ground pepper
- 1 shallot, finely chopped
- 0,25 tasse red wine vinegar
- 2 c. à soupe poppy seeds
- 2 c. à café Dijon mustard
- 1 c. à café honey
- Sour cream and dill sprigs (for serving)
Method
- 1
Place a rack in lower third of oven; preheat to 400°. Toss 1½ lb. frozen potato and cheese pierogies (pull apart any that are stuck together) with 2 Tbsp. extra-virgin olive oil in a medium bowl until well coated. Arrange in a single layer on a large rimmed baking sheet; reserve bowl.
- 2
Toss two 8.8-oz packages cooked beets, drained, sliced ½" thick, with 2 Tbsp. extra-virgin olive oil and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in reserved bowl; season with freshly ground pepper. Arrange on baking sheet; bake until pierogies are puffed and golden in spots, 25–30 minutes.
- 3
Meanwhile, whisk 1 shallot, finely chopped, ¼ cup red wine vinegar, 2 Tbsp. poppy seeds, 2 tsp. Dijon mustard, 1 tsp. honey, and remaining ⅓ cup extra-virgin olive oil in a small bowl; season dressing with salt and pepper.
- 4
Spread sour cream over plates; top with pierogies and beets. Spoon dressing over; top with dill sprigs. Season with pepper.
Source : epicurious
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