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Roasted Beets & Arugula

Course 4. Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People

Ingredients

  • 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

Instructions

  • 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.

Notes

Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken
*Use any of the savoury Pelmen Foods perogies for this recipe.