Crisp Pirogies With Beet Dip
A fresh beet, orange juice, chive and sour cream sauce dress up frozen pirogies 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 remain_ing 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.