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Yogurt Cheese Pierogi with Shaved Beets & Orange Salad in Sherry Vinaigrette

For yogurt cheese ingredients
  Lactose free yogurt 3 Cup (48 tbs) (Green Valley Organics)
For pierogi dough ingredients
  Gluten free flour 1 Cup (16 tbs)
  Water 2 Tablespoon
  Lactose free sour cream 1 Tablespoon (Green Valley Organics)
  Egg 1
  Olive oil 1 Teaspoon
  Salt 1⁄2 Teaspoon
For beet salad ingredients
  Beet 1 , peeled and sliced very thin with a knife or on a mandolin
  Orange 1 , segments removed
  Scallions 1 Tablespoon

In a bowl, pour the flour and make a well in the middle. Blend the rest of the ingredients together and pour them into the well, stirring and gradually incorporating the flour into the wet ingredients. Bring it all together and form into a ball, kneading for just a few minutes. Wrap it and let it rest for 5 minutes. With a rolling pin, roll the dough out on a lightly floured tabletop. Roll the dough out to a thickness of about 1/8 inch and cut out rounds with a glass or other appropriate mold. Brush a bit of water around the perimeter of the cut pieces and place a scant tablespoon of yogurt cheese in the middle and fold it over to make a half moon. Boil in salted water for approx. 5 minutes and set atop the Beet Salad (directions below).

Toss the beets, orange segments, and scallions with vinaigrette made with 1 Tbsp. of sherry vinegar, 2 Tbsp. olive oil, fresh cracked black pepper, and sea salt.

Thank you to Chef Billy Brigtsen & Sloane Miller of "Allergic Girl" for creating this amazing recipe for our gluten-free friends. To see more great recipes using Green Valley Organic Products visit

Recipe Summary

Recipes by Chef Billy Brigtsen & Sloane Miller of "Allergic Girl"

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Yogurt Cheese Pierogi With Shaved Beets & Orange Salad In Sherry Vinaigrette Recipe