Discover the Joy of Sheet-Pan Pierogies and Beets
As the sun sets and the aroma of dinner fills the air, there’s something undeniably comforting about a warm, hearty meal. Imagine a bustling kitchen, laughter echoing, and the anticipation of a delicious dinner. If you’re searching for a quick and satisfying dinner that brings bold flavors and delightful textures, look no further than this Sheet-Pan Pierogies and Beets recipe. Baked instead of boiled or pan-fried, frozen pierogies develop a crisp-chewy texture that pairs wonderfully with tender, prepackaged cooked beets. To elevate the dish, a poppy seed dressing adds a tangy, slightly sweet finish. It’s an easy-to-make, weeknight-friendly vegetarian meal that even picky eaters will enjoy.
Why This Recipe Works
Baking frozen pierogies instead of boiling or pan-frying allows them to become slightly crisp on the outside while remaining deliciously chewy inside. The added convenience of using pre-cooked beets makes this dish perfect for busy nights. A bold, poppy seed dressing featuring Dijon mustard and red wine vinegar ties everything together, giving the meal a burst of zesty flavor.
For best results, Mrs. T’s frozen potato and cheese pierogies were the preferred brand during testing, as they turned golden and puffed up beautifully in the oven. While sour cream is the recommended topping, variations using whole-milk Greek yogurt or kefir bring a subtle tartness that complements the dish perfectly.
Recipe Overview
Total Time: 45 minutes
Servings: 4
Ingredients
- 1½ lb. frozen potato and cheese pierogies (such as Mrs. T’s)
- 4 Tbsp. + ⅓ cup extra-virgin olive oil, divided
- 2 (8.8-oz.) packages cooked beets, drained, sliced into ½-inch thick pieces
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more to taste
- Freshly ground black 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
Step-by-Step Instructions
- Prep and Preheat: Preheat oven to 400°F and place a rack in the lower third. In a medium bowl, toss frozen pierogies with 2 Tbsp. of olive oil until well coated. Spread pierogies in a single layer on a large rimmed baking sheet. Keep the mixing bowl for the beets.
- Add Beets and Bake: In the same bowl, toss sliced beets with 2 Tbsp. of olive oil and salt. Season with fresh ground black pepper and arrange them on the baking sheet alongside the pierogies. Bake for 25–30 minutes or until pierogies are puffed and golden in spots.
- Make the Dressing: While the pierogies and beets are baking, whisk together the following dressing ingredients in a small bowl: finely chopped shallot, ¼ cup red wine vinegar, 2 Tbsp. poppy seeds, 2 tsp. Dijon mustard, 1 tsp. honey, and ⅓ cup extra-virgin olive oil. Season with salt and black pepper as desired.
- Assemble and Serve: Spread sour cream onto serving plates. Arrange the baked pierogies and beets over the sour cream. Spoon the poppy seed dressing over the plated dish. Finish with fresh dill sprigs and an extra sprinkle of black pepper.
Serving Suggestions
This dish pairs well with:
- A light green salad with a balsamic vinaigrette
- Toasted nuts for extra crunch
- A side of sautéed greens like spinach or kale
To make it heartier, serve it alongside grilled chicken or roasted salmon.
Why You’ll Love This Recipe
- ✔ Weeknight Friendly – Quick and easy with minimal prep.
- ✔ Vegetarian and Nut-Free – Great for those with dietary restrictions.
- ✔ Bold and Satisfying Flavors – The poppy seed dressing and dill add a fresh, tangy contrast to the rich pierogies and earthy beets.
- ✔ One-Pan Cleanup – A simple sheet-pan meal means fewer dishes to wash!
Try this dish the next time you need a delicious, easy dinner option with vibrant flavors and textures. Enjoy! 🎉
