- Cut beetroot and parsnip into 1/2-inch thick slices. Griddle beetroot slices on each side for 5 minutes on heated griddle pan. Remove and keep them warm. Repeat the same process until all the slices are cooked.
- Do the same for parsnip slices then add to the beetroot slices.
- Put together dill, sour cream, water, salt and pepper. Sprinkle the dressing over beetroot and parsnip slices then serve.