1. In a pot of cold water, plunge the beets. Bring to a boil. Cover and cook for about 35 minutes. Poke the tip of a knife to the heart to check for doneness.
2. Drain the beets and peel them while still warm. Let cool for 15 minutes.
3. Cut the beets into thin and regular slices.
4. Arrange the slices, one beet per person, on the plates, making them slightly overlap.
5. Melt the butter in the microwave. Mix with the ground cardamom. Set aside.
6. Drizzle the melted butter over the beets. Season with salt and pepper.
7. Sprinkle generously with parsley and serve immediately as an appetizer.