In a large saucepan, cover the beets with lightly salted water.
Bring to a boil over high heat, lower the heat and simmer, covered for 40 to 45 minutes or until almost tender. Drain, cool slightly. Peel by slipping off the skins while still warm. Quarter beets.
Roast Beets:
Spread beets on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
Roast in a 425° oven for 25 to 35 minutes.
Make Orange Glaze:
In a small saucepan, stir together marmalade, cornstarch, honey, vinegar, cinnamon, orange zest and orange juice.
Heat over medium low heat, stirring occasionally, until thickened.
Remove beets from oven, reduce heat to 350°
Pour orange glaze mixture over beets, stir to coat beets.
Bake for 10 to 12 minutes, watch carefully.