butter, cut into pieces
1Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11 x 7 inch baking dish. Dot with butter.
2Stir together the broth and next 6 ingredients; our over the beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender.
3Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
4Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour the reserved pan juices over the beets; increase heat to medium high.
5Cook 2 to 3 minutes or until the liquid is reduce to about 1 tablespoon. Serve topped with chopped hazelnuts or crumbled ricotta salata cheese, if desired.