Sheet-Pan Pierogies and Beets

• servings: 4 servings

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)

Directions

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.

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.

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.

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