Beet Pierogies with Potato, Herbs & Cheddar

Beet Pierogies with Potato, Herbs & Cheddar 

Makes: ~20 pierogies 

Potato Filling

• 5 Yukon Gold potatoes, peeled

• 4 tbsp butter

• 200g shredded cheddar

• 5 roasted garlic cloves

• 1 tbsp garlic powder

• 2 tsp thyme

• ¼ cup fresh parsley, chopped

• 1 tsp salt + cracked pepper

Beet Dough

• 2 large beets

• 2 cups flour (plus extra if needed)

• 1 egg

• 2 tbsp oil

• ½ cup beet purée

To Cook

• Water + 3 tbsp vinegar 

Optional Toppings

• Sour cream, sautéed onion, chives, crispy bacon

Instructions

1. Roast the beets and garlic: peel and chop the beets, wrap in foil, and roast at 200°C / 400°F for 50–60 minutes until very tender. Wrap the garlic cloves separately and roast for about 40 minutes. Once done, blend the beets with 1 tbsp water until completely smooth and set aside.

2. Make the filling: boil the peeled potatoes until very soft. Drain and mash with butter, the roasted garlic, cheddar, garlic powder, thyme, salt, pepper, and parsley until smooth. Set aside to cool.

3. Make the dough: mix the flour, egg, oil, and ½ cup beet purée together. Knead until smooth, adding extra flour 1 tbsp at a time if sticky. Rest the dough covered for 20–30 minutes.

4. Shape: roll the dough out thin. Cut into circles, add a spoonful of filling to each, fold into half-moons, and press the edges firmly to seal.

5. Boil in gently simmering water with 3 tbsp vinegar for about 4 minutes until they float.

6. Optional: pan-fry in butter for 1 minute per side for crispy golden edges.

7. Serve topped with sour cream, sautéed onion, chives, and crispy bacon.

Nutrition (per 4 pierogies, est.): ~320 cal | 10g protein | 13g fat | 42g carbs | 4g fibre