Wheat Berry Salad with Greens and Beets

What berries have a flavor that is very nutty and sweet, and make a wonderful grain salad.

3 medium beets 
6 tablespoons olive oil
Salt and Freshly ground pepper
2 cups whole wheat berries
1 bunch kale or 2 cups spinach
2 tablespoons sherry vinegar or other vinegar
1⁄2 cup minced shallots
1 tablespoon finely chopped sage, or 1 tsp if dried
2 garlic gloves
1⁄2 cup dry white wine

Pre-heat oven to 400 degrees and roast chopped beets until tender. Bring wheat berries, 5 cups water, and 1⁄4 teaspoon salt to a boil. Cook over medium heat until tender, about 25-30 minutes.

Remove stems from kale, slice leaves, and add to pot with wheat berries (or chop and add spinach or other greens if using). Cover and remove from heat. Steam until wilted, about 5 minutes. Drain and mix in a bowl with beets, vinegar, and 2 tablespoons olive oil. Use salt and pepper to taste, toss.

In a medium skillet heat 2 tablespoons olive oil, add shallots and a pinch of salt and cook over medium-high heat for 3-4 minutes or until brown. Add the sage and cook for one minute, add garlic and cook for an additional minute while stirring. And wine and simmer, while continuing to stir, until evaporated. Add to salad, toss, and serve. Can be made ahead and refrigerated.