Soup of beet and pear with samphire (salicornia)

1 large beet
2 pears
1 onion
salicornia Riafresh
black pepper
1 strand of olive oil
500 ml of water

Peel the onion, chop it and saute it in the oil. Then add the beets and pears, peeled and cut into slices and water. Let them cook until they are tender.
Season with salicornia and black pepper.

Recipe and photo by Blog Tertúlia da Susy