Beet & Carrot Salad on Swiss Chard with Radish-Miso Dressing

Beets
Carrots
Raddish
Garlic
1/2 bunch fresh Swiss chard leaves, roughly chopped
1 large beet, peeled, grated
3 to 4 large carrots, grated
1/2 to 1 cup chopped cilantro
 
Dressing:
5 small radishes
1/4 cup extra virgin olive oil
1/4 cup adzuki bean miso
1/4 cup water
1 clove garlic
1/2-inch piece fresh ginger, peeled
 
Place the Swiss chard into a large salad bowl and top with the grated beets, carrots and cilantro. Place dressing ingredients in a blender or food processor and blend until smooth and creamy, with a slight pink color. Dressing can be kept in a glass jar in the fridge for up to a week. 
 
From www.NourishingMeals.com.