Cook the wheat berries. Rinse the berries and then place in a saucepan with 4 cups of water and 1 tsp salt. Bring to a boil, cover, then cook over a simmer for an hour or until the berries are tender but still slightly chewy. If using a pressure cooker, add 4 cups of water and cook for three whistles. Drain the cooked wheat berries before using.
To roast the beats, start by preheating the oven to 400 degrees. You can either peel the beets before roasting or after. I tend to prefer the after method because the skins come off more easily. Roast the beets on a baking sheet for 35-40 minutes. Turn over once halfway through cooking. The beets are tender when you can pierce the center with a fork easily. Remove the beets from the oven, let them cool, and then cut into 1/2-inch cubes.
Make the dressing by placing all ingredients in a blender with 1/2 cup water. Blend until very smooth.
Place the wheat berries, cranberries, raisins, olives if using, pecans, and parsley in a large bowl and toss together. Add the beets at the end, because they will color everything a deep red (including your fingers, so wear gloves if you must). Drizzle on the dressing and serve.