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.