Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Yield
4
Ingredients
1½ lb. frozen potato and cheese pierogies (such as Mrs. T’s)
4 Tbsp. plus ⅓ cup extra-virgin olive oil, divided
2 8.8-oz. packages cooked beets, drained, sliced ½" thick
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground pepper
1 shallot, finely chopped
¼ cup red wine vinegar
2 Tbsp. poppy seeds
2 tsp. Dijon mustard
1 tsp. honey
Sour cream and dill sprigs (for serving)
Instructions
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.
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