Thursday, March 19, 2009
Pierogi and Spicy Beet Salsa
First of all sorry I'm slacking. Recipes have kind of been the last thing on my mind lately. Anyway I love this one, it's from Rachael Ray. FYI I have only been able to find the Pierogi at Wal-Mart (ugh) But it's a big bag and of course it's the lowest price, "Always". Also this is the recipe that opened my world up to the divinity of beets. I LOVE beets and I have this recipe to thank for it. Just try it! If you don't like it do what Steve does, ketchup *wretch*.
3 Tbs butter softened
1 (16-19 ounce) package frozen potato filled pierogi
1 15 oz can sliced beets drained and chopped
1 small red onion finely chopped
juice of 1 lime
1/4 C chopped parsley
1/4 C cilantro
1/4 C sour cream
salt and pepper
Spread butter on the bottom of a skillet. Arrange pierogi in the pan in a single layer. Add 1 C water to the pan cover and place over medium heat. Cook for 8 minutes. Remove lid and let any liquid cook off. When all the water cooks off the pierogi will start to "stick" and brown in the butter. When the dumplings are nice and crisp and brown remove to a serving platter.
While the pierogi cook throw together the beet salsa. Combine beets, red onion, lime juice, hot sauce, parsley, cilantro, sour cream and a little salt and pepper.
Serve the pierogi topped with salsa...or ketchup.