Wash and dry beetroot and using a vegetable peeler, peel off the outer skin. Then, (you can do this next step now or leave it till the onions have sauteed), grab a grater and grate the beetroot up to add to the caramelized onion mix in the next step.

Place the oil in a pan over medium heat and add the onions to it. Saute onions about 25 - 30 minutes until they are golden-ish, stirring often during the sauteing so the onions don't burn.

Add garlic, ginger and beetroot and saute a minute or so. 

Then add in the red wine vinegar, smoked paprika, chili powder, and honey and mix well. Finally season with salt and pepper to taste. When the beet onion jam is done cooking, you can add it to a blender or food processor or use an immersion blender and pulse it till its a more spreadable jam like consistency or enjoy it as is.

Grill up some Beyond Burgers at your next BBQ, top them with this beet onion jam and enjoy!