Sheet-Pan Pierogies and Beets

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1. 1
   Place a rack in lower third of oven; preheat to 400°. Toss 1½ lb. frozen potato and cheese pierogies (pull apart any that are stuck together) with 2 Tbsp. extra-virgin olive oil in a medium bowl until well coated. Arrange in a single layer on a large rimmed baking sheet; reserve bowl.
2. 2
   Toss two 8.8-oz packages cooked beets, drained, sliced ½" thick, with 2 Tbsp. extra-virgin olive oil and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in reserved bowl; season with freshly ground pepper. Arrange on baking sheet; bake until pierogies are puffed and golden in spots, 25–30 minutes.
3. 3
   Meanwhile, whisk 1 shallot, finely chopped, ¼ cup red wine vinegar, 2 Tbsp. poppy seeds, 2 tsp. Dijon mustard, 1 tsp. honey, and remaining ⅓ cup extra-virgin olive oil in a small bowl; season dressing with salt and pepper.
4. 4
   Spread sour cream over plates; top with pierogies and beets. Spoon dressing over; top with dill sprigs. Season with pepper.