1. Put wheat berries in a pot and cover with 4-6 inches of water. Add a big pinch of salt, and put the pot on the stove over high heat. Once boiling, reduce heat to medium-low and let cook for 45 minutes or until wheat berries are fully cooked.

2. While wheat berries cook, preheat oven 400 degrees Fahrenheit. Peel and dice the beets, and put on a sheet pan with a drizzle of oil and a pinch of salt and pepper. Roast for 25 minutes or until beets are tender.

3. Make dressing in the bottom of the bowl you will mix/serve your salad in. I used a large glass pyrex bowl with a lid so I could store the salad in the same bowl I mixed it in. Add vinegar, oil, dijon, maple syrup, onion, rosemary, salt, and pepper to the bowl and stir to combine.

4. When wheat berries are finished cooking, drain and immediately add into the dressing. Stir well to coat the wheat berries in dressing. When beets are finished cooking, add them to the bowl as well.

5. Let the dressed wheat berries and beets cool to room temperature before topping with goat cheese and parsley (otherwise the cheese will melt), then toss one last time and serve. Eat immediately, or transfer to the fridge and enjoy cold up to 6 days later.