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"Know Your Roots" Salad

My first time making beets and they were a hit!! This salad seems intimidating, but it really just cooks itself. You just have to prep and turn on the oven.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author kath younger


  • 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


  • 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.
  • Chop sweet potato and rub with oil, cinnamon and cayenne pepper. Bake with beets for 45 minutes.
  • Combine 1 cup dry wheatberries with 2 cups water. Bring to boil and simmer for 45 minutes, until tender to the taste.
  • Sautee beet greens in 1 tsp olive oil and some garlic.
  • Combine beets, sweet potato, wheatberries, greens and sunflower seeds in a bowl.
  • Combine syrup, vinegar, mustard, garlic, salt and pepper in a jar. Shake to combine.
  • Pour over salad.