This salad seems intimidating, but it really just cooks itself—just chop the vegetables and turn on the oven.
3 golden beets and stems
1 large sweet potato
2 cup water
1 cup dry wheat berries
2 Tbs sunflower seeds
1 Tbs olive oil (plus 1 tsp)
1 tsp cinnamon
1/4 tsp cayenne pepper
1 Tbs maple syrup
2 Tbs apple cider vinegar
1 tsp Dijon mustard
2 cloves garlic, minced and divided
1/4 tsp kosher salt
2 grinds black pepper
Cut greens off beets. Loosely wrap beets in foil and bake at 425°F for 45 minutes. Allow to cool and peel the skin off. Chop.
Chop sweet potato and rub with 1 Tbs olive oil, cinnamon, and cayenne pepper. Bake with beets for 45 minutes.
Combine wheat berries with water. Bring to boil and simmer for 45 minutes, until tender.
Sauté beet greens in 1 tsp olive oil and 1 clove garlic.
Combine beets, sweet potato, wheat berries, beet greens, and sunflower seeds in a bowl.
Combine maple syrup, vinegar, mustard, 1 clove garlic, salt, and pepper in a jar. Shake to combine.
Pour over salad.