Recipe adapted from: Shilpa Uskokovic, Bon Appétit
Serves: 4
Total time: 60–70 minutes
Ingredients:
- 1½ lb. beets (about 3–4 medium), peeled and cut into ½-inch wedges
- 1½ lb. frozen potato and cheese pierogies
- ⅓ cup olive oil, divided
- 1½ tsp. kosher salt, plus more to taste
- Freshly ground black pepper
- 1 shallot, finely chopped
- ¼ cup red wine vinegar (sub white or apple cider vinegar)
- 2 Tbsp. poppy seeds
- 2 tsp. Dijon mustard
- 1 tsp. honey
- Sour cream, for serving
- Fresh dill sprigs, for serving
Directions:
- Preheat the oven. Position a rack in the lower third of the oven and preheat to 400°F.
- Start roasting the beets. Toss the raw beet wedges with 2 Tbsp. olive oil, about 1 tsp. salt and freshly ground black pepper. Spread them in a single layer on a large rimmed baking sheet. Roast for 20 minutes.
- Add the pierogies. Toss the frozen pierogies with 1 Tbsp. olive oil, then arrange them on the baking sheet alongside the beets. Return the pan to the oven and roast for another 25–35 minutes, flipping the pierogies and turning the beets halfway through, until the beets are fork-tender and the pierogies are golden and crisp. If the beets need more time, remove the pierogies when they’re done and continue roasting the beets.
- Make the dressing. Meanwhile, whisk together the chopped shallot, red wine vinegar, poppy seeds, Dijon mustard and honey. Slowly whisk in the remaining 2 Tbsp. olive oil. Season with salt and pepper to taste.
- Serve. Spread sour cream over serving plates. Top with the roasted pierogies and beets, then spoon the poppy seed dressing over everything. Finish with fresh dill and freshly ground black pepper.
- Tip: Cut the beets into evenly sized wedges so they cook at the same rate. If your beets are particularly large, they may need a little extra roasting time.