Raw Beet Salad - not a recipe per se

I frequently am asked to share recipes for the dishes I mention on my various social media outlets. I am happy to share, however I am not a recipe developer (never knew there was such a person before twitter). I have read that the key to being a successful restaurant chef being able to make a dish taste exactly the same every time. That is not my goal. My cooking style is much more improvisational. I rarely make the same dish the same way twice. Much of the time i create dishes from unsold vegetables we bring home from our markets. Also I can walk outside and harvest from a dozen or more fresh herbs to use in whatever I am making at the time. We also ferment our own kim chee and pickles which i frequently use as well.
My goal is to make something delicious and as nutritious as possible. Today a twitter friend asked me to share my recipe for raw beet salad since he has more beets than he knows what to do with. Here a guide to making it. I encourage y'all to be creative. Improvise with what you have on hand. You really can't go wrong when using fresh, organic, home grown or locally grown ingredients. That is what you use right?

Raw Beet Salad - Ratios

2 Parts (2 cups) raw beets grated or finely diced
1 Part (1 cup) raw carrots grated or finely diced
1/4 part (1/4 cup) leeks, or shallots or scallions or onion finely sliced
1 Tablespoon of fresh dill or parsley or lemon thyme or all three. finely chopped

Garlic Miso Dressing
1 cup olive oil
1/2 cup apple cider vinegar
1 tablespoon miso or tamari
4 cloves garlic - finely diced
salt to taste if needed. (miso can be salty)

 put in a bowl and whisk until thoroughly blended.

Serve over a bed of arugula or lettuce or finely chopped kale.