Preheat oven to 400 degrees F. Arrange beets in a 2-quart baking dish. Drizzle with the 2 teaspoons olive oil. Roast, covered, for 30 minutes. Uncover; roast 5 minutes more or until tender and lightly browned.
Meanwhile, in a medium saucepan bring 1 1/2 cups of the chicken broth and the curry powder to boiling. In a small bowl stir together remaining chicken broth and the 1/2 cup cornmeal; gradually stir into the broth. Cook and stir until mixture returns to boiling. Reduce heat. Cook, uncovered, for about 6 minutes more or until thickened. Stir in beets and whipping cream. To serve, drizzle with additional olive oil. Sprinkle with cilantro.