Ru's Goat Cheese Beets

Perfect for an appetizer or salad, sautée and sear ru’s goat cheese pierogi until golden brown and crispy, then serve over an arugula salad topped with sweet and sour beets, chopped walnuts and a balsamic glaze.

Featured Pierogi

Goat Cheese Pierogi
Goat Cheese
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Recipe

  • Ingredients
  • Ru's Goat Cheese Pierogi1-2 doz
  • Fresh Arugula8-10 oz
  • Balsamic Glaze2 oz
  • Canned Sliced Beets16 oz
  • White Vinegar⅓ cups
  • Sugar⅓ cups
  • Flour4 tsp
  • Butter½ cup
  • Walnuts½ cup
  • Extra Virgin Olive Oil¼ cup
  • Salt to taste
  • Pepper to taste
  • Butter Oil Mixture
  • Butter¼ cup
  • Olive Oil¼ cup
  • Beets Cooking Instructions
    • Strain beets, saving the beet juice in a separate bowl. Dice beets.
    • Combine beet juice, sugar, vinegar and flour to a sauce pot and bring to boil over med/high heat. Whisk until all ingredients are blended, 2-3 mins.
    • Reduce heat to low and add diced beets and butter. Stir gently to combine.
    • Salt and pepper to taste.
  • Pan Fry Instructions
    • Thaw pierogi in refrigerator overnight.
    • Heat olive oil and butter mixture over medium high heat. Add pierogi to pan when bubbling.
    • Cook 3-4 minutes on each side or until golden brown.
    • For best results cook in batches of 8-10 pierogi depending on pan size.
  • Plating
    • In a bowl, toss arugula with olive oil, salt and pepper.
    • Arrange the arugula in the center of a serving platter or bowl.
    • Stagger the pierogi all around the salad or in a line.
    • Spoon the sweet and sour beets across the entire dish.
    • Drizzle balsamic glaze over pierogi and arugula.
    • Garnish with walnuts and serve!

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