Wrap beets in microwave-safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes.
Meanwhile, melt butter in a large skillet over medium-high. Add carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in parsley, salt, and pepper. Gently stir in beets.
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