Thinly slice the carrots, the fennel and savoy cabbage and place in a large mixing bowl, reserve in the fridge while the quinoa and beetroot cook.
Strain the cooked quinoa and place it on a tray to cool to room temperature. Remove the cooked beetroot and pass the cooking liquid through a fine sieve. Place the liquid in a food blender with the remaining fresh red miso and the vinegar, and blend on a high setting whilst drizzling in the olive oil to create an emulsified dressing. Put the dressing to the side, keeping it at room temperature.