Ingredients

• 3 golden beets + stems
• 1 large sweet potato
• 1 cup dry wheatberries
• 2 tbsp sunflower seeds
• 1 tbsp olive oil plus 1 tsp
• 1 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp dijon mustard
• 2 cloves garlic (or Garlic Gold crunchies, which I used)
• 1/4 tsp kosher salt
• 2 grinds black pepper

Directions

1. Method

2. Cut greens off beets. Loosely wrap beets in foil and bake at 425* for 45 minutes. Allow to cool and peel the skin off. Chop.

3. Chop sweet potato and rub with oil, cinnamon and cayenne pepper. Bake with beets for 45 minutes.

4. Combine 1 cup dry wheatberries with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the taste.

5. Sautee beet greens in 1 tsp olive oil and some garlic.

6. Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.

7. Combine syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.

8. Pour over salad.

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