Kale-beet-carrot salad

This was one of the most delicious salads I've ever had, and really easy to put together.  Here's what I did:

1.  Wash and de-stem two bunches of kale.  Cut into bite-sized pieces and put in a big bowl.

2.  Wash a red beet, a golden beet, and a few carrots.  Chop each into a few pieces, then grind in the food processor into easy-to-eat pieces.  Add to the kale.

3.  Make salad dressing by combining roughly equal parts (start with a tablespoon of each) of: olive oil, rice vinegar, lemon juice, miso paste, and honey.*  Add salt and pepper to taste, then whisk together until well-combined.  Sample it, then adjust until it tastes amazing.

4.  Add dressing to your portion of salad only when you're ready to eat it.  That way, if there are leftovers, you can store them in the fridge without the vegetables becoming wilted.     

* Some vegans don't eat honey.  You could use agave nectar instead.