Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket. Add the parsnips, season with salt, cover and cook for approx. 25 mins. over a medium heat until soft. Roughly grate.
Mix the parsnips, beetroot and apple in a bowl, season.
Divide the vegetables among the raclette pans, top with cheese and sage, and grill over a raclette oven grill for approx. 15 mins.