Red Onion and Beet Marmalade

Adapted from The Angelica Home Kitchen. Adjust the cayenne to your taste.

2 tablespoons olive oil
1 large red onion, finely chopped
2 tablespoons maple syrup
1 tablespoon rice vinegar
1/2 cup orange juice
2 tablespoons lemon juice
dash cayenne pepper
1 pound beets, cooked, cooled and peeled
salt and pepper

Heat the oil in a skillet over medium heat; add the onion and sweat about 5 minutes. Add the maple syrup, rice vinegar, orange juice, lemon juice and cayenne pepper. Bring to a boil, then lower heat and cook slowly for about 10 minutes. Transfer to food processor; add beats and pulse to mix. Season with salt and pepper.