Crisp Pierogies With Beet Dip
A fresh beet, orange juice, chive and sour cream sauce dress up frozen pierogies for an easy to put together treat.
1 pkg. (2.5 lb.) frozen potato and cheddar mini-pierogies
Vegetable oil or pan-release spray
3 large beets, trimmed
1 tbsp. orange juice
1 tbsp. chopped chives
Salt and pepper, to taste
1⁄2-3⁄4 cup sour cream
Fresh chives, for garnish
1. In large saucepan, cover beets with cold water and bring to a boil. Reduce heat; cover and simmer 45 min. until very tender. Drain beets; cool and peel.
2. Puree beets with orange juice in food processor until smooth. Transfer to bowl; stir in chopped chives and salt and pepper to taste. Cover and refrigerate until chilled.
3. Spread 1-2 portions pierogies (about 8 per portion) on oiled baking sheet and spray or brush lightly with oil. Bake in a 400°F oven for 15-20 min. until golden and crisp.
4. Meanwhile, remove 1 tbsp. beet puree and reserve. Stir enough sour cream into remaining puree until light. Transfer beet mixture to serving bowl and swirl reserved beet puree on top. Garnish with whole chives. Serve with pierogies for dipping.
Note: Frozen pierogies can also be cooked in the deep fryer following package directions. Drained, canned beets can be substituted for fresh cooked beets.