Warm Salad Of Griddle Beetroot And Parsnip Recipe

Warm Salad Of Griddle Beetroot And Parsnip Recipe
10 minutes. Preparation Time
20 minutes Cooking Time
4 Serving

Parsnip and beetroot mingle up with sour cream and seasoning makes an amazingly delicious Warm Salad Of Griddled Beetroot And Parsnip.

Nutrition Facts
Amount per Serving
Calories 99.55 
% Daily*
Total Fat 2.12 g
3.3 %
Saturated Fat Content 1.17 g
5.9 %
Cholesterol 5.85 mg
2 %
Sodium 105.24 mg
4.4 %
Total Carbohydrate 19.14 g
6.4 %
Dietary Fiber 5.18 g
20.7 %
Sugars 7.81 g
19.5 %
Protein 2.34 g
4.7 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Low fat sour cream
4 tbsp
Spices, pepper, black
1 dash
Fresh dill weed
⅛ cup sprigs
1 dash
Beets, raw
2 cup
Parsnips, raw
2 cup slices
Drinking tap water
3 tbsp

Preparation method

  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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