Fresh beets are a favorite special treat as they aren’t often available. When we can find them, they are expensive (400 yen each) so we usually only have one at a time and roast them for salads. Last night, I changed gears and made soup. It was simple and delicious and a stunningly bright red.

Beet and Tomato Soup
serves 2

1 medium onion, chopped fine
1/2 clove garlic
1 Tbsp olive oil
1/2 cup white wine
1 beetroot, cut into large bites
1/2 can whole tomatoes
500 ml water
salt and pepper to taste

Sautee the onion and garlic in olive oil until lightly browned. Deglaze the pan with white wine. Add the beetroot, tomato and water. Simmer, covered, for about 90 minutes, or until the beetroot is no longer crunchy. You may need to add liquid as the soup cooks. Adjust the seasoning to taste.