Fill a medium pot with about 2 cups water and bring to a simmer. Place beets in a steamer basket (see notes) and set it over simmering water. Cover and let steam for 15 minutes or until tender.
In a medium fry pan, combine rice vinegar, water, butter, sugar, salt and pepper. Bring to a simmer over medium-high heat.
Add beets and cook, stirring occasionally, until most of the liquid has evaporated, 3-5 minutes.
Remove from heat and garnish with sunflower shoots and almonds, if using.
Notes
If you don't have a steamer basket on hand, try one of these handy tricks; I used method 2.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/glazed-chioggia-beets/