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Warm Salad Of Griddle Beetroot And Parsnip Recipe

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Warm Salad Of Griddle Beetroot And Parsnip Recipe

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Fresh dill weed | 0.13 cup sprigs
  • Drinking tap water | 3.00 tbsp
  • Parsnips, raw | 2.00 cup slices
  • Low fat sour cream | 4.00 tbsp
  • Beets, raw | 2.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 99.55 mg

Fat per serving: 2.12 g

Saturated fat per serving: 1.17 g

Protein per serving: 2.34 g

Sodium per serving: 105.24 mg

Cholesterol per serving: 5.85 g


  1. 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.
  2. Do the same for parsnip slices then add to the beetroot slices.
  3. Put together dill, sour cream, water, salt and pepper. Sprinkle the dressing over beetroot and parsnip slices then serve.

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