2Green onions white and light green parts, thinly sliced
2tbsp.Fresh lemon juice
1tsp.Grainy Dijon mustard
3tbsp.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.