Know Your Roots Salad

• From: Kath Eats Real Food

Ingredients

• 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

This salad seems intimidating, but it really just cooks itself—just chop the vegetables and turn on the oven.

Directions

• 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.