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Roasted Beets & Arugula
- 1 pkg. Pelmen Foods Perogies*
- 2 Medium beets (peeled & quartered)
- 1 tbsp. Extra virgin olive oil
- Salt and fresh ground pepper
- 1 cup fresh arugula
- 2 Green onions white and light green parts, thinly sliced
Vinaigrette:
- 2 tbsp. Fresh lemon juice
- 1 tsp. Grainy Dijon mustard
- 3 tbsp. Extra virgin olive oil
- Salt and fresh ground pepper
- Preheat oven to 425 F. Line a small baking sheet with parchment paper.
- In a bowl, add beets, olive oil and season with salt and pepper. Toss well to coat and place on parchment paper. Roast in preheat oven for 10-15 mins until beets are tender, stirring occasionally. Set aside.
- Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place in a large bowl and let cool.
- In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
- Add beets, arugula and green onions to perogies. Toss well with dressing and serve immediately.
Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken
*Use any of the savoury Pelmen Foods perogies for this recipe.