Beet Pierogies

  • Recipe By
  • Published Jun 12th
  • Ready In1h 25m
  • Servings6
  • Calories192
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!

Beet Pierogies Ingredients

The following are the ingredients needed to make delicious Beet Pierogies for 6 servings:

  • 1 1/2 cups peeled, chopped beets
  • 1/4 cup finely chopped red onion
  • 2 teaspoons margarine
  • 1 egg
  • 1/2 cup water
  • 2 cups all-purpose flour

Beet Pierogies Cooking Instructions

  • Prep1h
  • Cook25m
  • Ready In1h 25m

To cook Beet Pierogies, you need about 1 hour of preparation time. The time needed to cook this Beet Pierogies is about 25 minutes , and you can serve your Beet Pierogies within 1 hour 25 minutes . The following are the steps to cook Beet Pierogies easily:

  1. 1 Place the beets and onion into a saucepan over medium heat; add about 1/2 cup of water, bring to a boil, and reduce heat to low. Simmer until the beets are tender, about 15 minutes. Drain the water from the vegetables, and place into the work bowl of a food processor. Add the margarine, start the machine, and pulse several times to finely chop the beets.
  2. 2 Whisk together the egg and water until thoroughly mixed, then mix in the flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 8 minutes.
  3. 3 Divide the dough in half, and form each half into a ball. Roll out a ball until it's 1/8 inch thick or less. Using a cup or cookie cutter, cut out dough circles. Repeat with remaining dough.
  4. 4 To fill, place a dough circle into the palm of your hand, and stretch the dough out slightly. Place about 1 tablespoon of the beet filling in the center of the dough, and fold the dough over the filling. Pinch the edges of the dough together to seal completely, and use your index finger to make small crimped indentations all round the sealed edges. Dust the completed pierogi with flour.
  5. 5 Fill a large pot with water, and bring to a boil. Drop the pierogies into the water, 1 or 2 at a time, and stir to prevent them from sticking. Reduce heat to a gentle boil, and cook until the pierogies float to the top, about 5 to 8 minutes. Drain and serve.


  • Cook's Note
  • To freeze, place pierogies onto a parchment paper-lined baking sheet that has been dusted with flour; pierogies shouldn't touch their neighbors or they will stick together, and then they are impossible to separate. Once all the pierogies are made, slide the sheet into the freezer. Once frozen, the pierogies can all be bagged together without worry of them sticking together.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 192 calories; 2.6 grams of fat; 35.8 grams of carbohydrates; 6 grams of protein; 31 milligrams of cholesterol; 55 milligrams of sodium.

  1. May 4th 2018

    I'm giving the initial recipe only 3 stars. It's okay. The amount of time it takes didn't really include all the rolling, cutting out and folding so I'm glad I started with 120 minutes of ti ...

  2. Aug 16th 2017

    These were great! I did a few things differently. I fried the onions in pork fat w/ garlic and chilis while the beets boiled. I don't have a food processor so I blended the beets and onions ...

  3. Mar 25th 2017

    I followed the recipe, but added a sweet potato along with the beets and onions and added some salt to the purée too. Overall, the purée tasted rather good. The marriage of beets and sweet ...

  4. Nov 29th 2014

    I'm giving this 5 starts because it has the potential to be that good, but needs some modifications. As is it is more like a 3 star. I have made this many times and usually double the recipe ...

  5. Apr 10th 2014

    I pretty much followed the recipe exactly. These were only "eh." They really needed some sort of seasoning (salt at the very least, but even after I salted them they weren't fantastic). T ...

  6. Apr 27th 2013

    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 mell ...

  7. Aug 17th 2011

    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 ...

  8. Aug 15th 2011

    I added 1 tsp salt to the filling, otherwise followed directions exactly. I loved it but hubby said it tasted too "beat-y."

  9. Jun 20th 2011

    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 ta ...