Leave root and 1 inch stem on beets; scrub with a brush. Place beets in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick strips.
Melt butter in a large nonstick skillet over medium heat. Add beets, vinegar, sugar, salt, and pepper; cook 2 minutes or until most of the liquid evaporates. Sprinkle with parsley.