Crisp Pierogies With Beet Dip

pirogi beet dip
Menu Part: 
Appetizer
Cuisine Type: 
European
Serves: 
6

A fresh beet, orange juice, chive and sour cream sauce dress up frozen pierogies for an easy to put together treat.

Ingredients

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
 

Steps

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.

 

Additional Tips

Additional Tips

Note: Frozen pierogies can also be cooked in the deep fryer following package directions. Drained, canned beets can be substituted for fresh cooked beets.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources