Ruby Vegetable Bake with Wasabi Vinaigrette

Beetroot and Rhubarb Grill

SERVES:

Serves 4 – 6

INGREDIENTS:

4 stalks rhubarb
2 medium beetroot
1 medium red onion
2 tablespoons Alfa One Rice Bran Oil

Wasabi Vinaigrette
¼ cup Alfa One Rice Bran Oil
2 tablespoons white vinegar
1 -2 teaspoons prepared wasabi
½ teaspoon sugar
½ teaspoon salt

INSTRUCTIONS:

Trim the rhubarb stalks and cut into 7cm lengths. Peel the beetroot and cut into 2cm cubes. Peel the red onion, cut in half lengthwise and cut into thick slices. Place the oil in a roasting dish. Add the beetroot and red onion and toss to coat in oil. Bake at 190 degrees C for 15 minutes. Remove from the oven and turn the vegetables. Add the rhubarb to the pan, turning to coat in the oil. Cook for a further 15 minutes or until the vegetables are cooked. Toss through the Wasabi Vinaigrette and serve hot or warm.

Wasabi Vinaigrette
Mix or shake the Alfa One Rice Bran Oil, vinegar, wasabi to taste, sugar and salt together until combined.