Preheat the oven to 400 degrees F.

Drizzle the beets and squash with olive oil. Season with sea salt and pepper. Then place on a rimmed baking sheet and roast the beets and the squash for 25-30 minutes or until tender. Remove from the oven and set aside for 5 minutes or until cool enough to touch. Set the squash aside (you can peel the squash or wait until served to peel it) and work with the beets.

Peel the beets with your hands (or a paper towel if you don't want to stain your hands), remove the stems and place the peeled beets in a food processor with the Bai liquid, drained almonds, miso paste, cucumber, lemon juice, fresh ginger, 1/4 tsp. sea salt and 1/4 tsp. freshly ground pepper, to taste. Puree until smooth. Add more Bai liquid if you'd like a thinner consistency. Season to taste and transfer to a small bowl.

On a large serving platter, arrange the roasted squash and top with the chopped kale, cabbage, red onion, bell pepper, fresh cilantro, sea salt and pepper to taste. Drizzle with the beet dressing and serve immediately.