Sheet-Pan Pierogies and Beets

February 13, 2025

Crispy-chewy baked frozen pierogies, a welcome change from boiled or pan-fried, make a quick and satisfying meal. Roasting them alongside pre-cooked, packaged beets, and then drizzling everything with a vibrant poppy seed and shallot dressing, creates a dish that even picky eaters and beet skeptics will enjoy. For best results, I recommend using Mrs. T's frozen pierogies, a readily available and reliable brand. Feel free to substitute whole-milk Greek yogurt or kefir for the sour cream in the dressing for a slightly different flavor profile.

Prep: 10 mins
Cook: 25 mins
Yields: 4 Servings

Ingredients

1½ pounds frozen potato and cheese pierogies (such as Mrs. T's)

4 tablespoons plus ⅓ cup extra-virgin olive oil, divided

2 x 8.8-oz packages cooked beets, drained, sliced

½" thick

1½ teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, plus more

Freshly ground pepper

1 shallot, finely chopped

¼ cup red wine vinegar

2 tablespoons poppy seeds

2 teaspoons Dijon mustard

1 teaspoon honey

Sour cream and dill sprigs (for serving)

Directions

1Place a rack in lower third of oven; preheat to 400° F. Toss frozen pierogies (pull apart any that are stuck together with 2 tablespoons oil in a medium bowl until well coated. Arrange in a single layer on a large rimmed baking sheet; reserve bowl.

2Toss beets with 2 tablespoons oil and Diamond Crystal or Morton kosher salt in reserved bowl; season with pepper. Arrange on baking sheet; bake until pierogies are puffed and golden in spots, 25-30 minutes.

3Meanwhile, whisk shallot, vinegar, poppy seeds, mustard, honey, and remaining ⅓ cup oil in a small bowl; season dressing with salt and pepper.

4Spread sour cream over plates; top with pierogies and beets. Spoon dressing over; top with dill. Season with pepper.

Recipe by Shilpa Uskokovic, Bon Appetit, March 2025.

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