Baked, instead of boiled or pan-fried, frozen pierogies yield a pleasantly crisp-chewy texture. Cooked alongside packaged precooked beets and dressed up with a graphic poppy seed dressing, it’s a swift, substantial dinner bound to please picky eaters and beet naysayers alike. Mrs. T’s brand of frozen pierogies, a classic choice easily found in grocery stores everywhere, worked best in our testing. Use whole-milk Greek yogurt or even kefir in place of the sour cream for a subtle variation.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Spread sour cream over plates; top with pierogies and beets. Spoon dressing over; top with dill sprigs. Season with pepper.
