Preheat oven to 350°. Remove tops and ends of beets; wash beets, and place in an 11- x 7-inch baking dish. Dot with butter. Stir together broth and next 6 ingredients; pour over beets. Cover tightly with aluminum foil. Bake 1 hour and 15 minutes or until tender. Remove beets, reserving 1/4 cup pan juices. Cool beets 15 minutes; peel and quarter.
Cook beets in hot oil in a large skillet over medium heat, stirring often, 3 to 4 minutes or until lightly browned. Pour reserved pan juices over beets; increase heat to medium-high. Cook 2 to 3 minutes or until liquid is reduced to about 1 Tbsp. Serve with desired toppings.
The beets were so tender and the sweet and savory sauce complimented the taste of the beets. I ignored the directions to only Reserve 1/4 cup of the cooking sauce. Instead, I reduced it all down and serviced it over the beets and saluted beet greens. Amazing! All three grandkids (ages 6, 4, and 3) asked for seconds. This my new go-to beet recipe!