Recipe by Niroszyckame
"A great and unique way to use up some garden beets. The dough in the recipe can be used for any pierogies. Get creative and try it with your favorite mashed potato recipe as a filling, or even pie filling. Excellent with sour cream!"
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1 1/2 cups
peeled, chopped beets
finely chopped red onion
Easy to make because of such simple ingredients. I used whole wheat flour for my pasta. I baked some and boiled some of the pierogies, and found that I preferred the boiled ones. Great taste! My family liked these, and I will be making them again!
These were really easy, tasty and a great way to use up leftover beets from another recipe. I don't think I rolled the dough out thin enough, and because of that they were a little chewy. I think next time I'll run it through my pasta roller to get it thinner. I will definitely make these agin.
I added 1 tsp salt to the filling, otherwise followed directions exactly. I loved it but hubby said it tasted too "beat-y."
A warning to all those planning to make this dish; BEETS STAIN EVERYTHING! Don't forget this while you're working.
I enjoy the recipe, but I think next time I'll cut in some potato to mellow the beet flavour. I used whole wheat flour instead of all-purpose and it came out splendidly.
My biggest issue was presentation; if you get beet on your fingers, you're going to stain the outside of your pretty pierogies, so be careful!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 23
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