Melting Beets with Ricotta

Preheat oven to 450°F.

Stand beets on root end and cut into 1-inch-thick slices from stem to root. Toss the beet slices with oil, thyme, salt and pepper in a large bowl. Arrange the beets in a single layer in a 9-by-13-inch metal baking pan (do not use a glass dish, which could shatter). Roast, turning once, until tender and browned on both sides, about 35 minutes.

Stir broth and vinegar together in a measuring cup. Turn the beets again and carefully pour the broth mixture into the pan. Continue roasting until the pan is nearly dry and the beets are very soft, 15 to 20 minutes. Transfer the beets to a serving plate and top evenly with ricotta. Drizzle with honey and sprinkle with thyme and pepper, if desired.