Separate the leaves of 1 or 2 baby heads of lettuce. Wash them carefully, then spin dry and refrigerate for 10 minutes.
Wash 2-4 Carrots. Quarter them lengthwise, then chop into small pieces. You want about the same volume of carrots as you have of beets.
Crumble 3 oz. gorgonzola cheese.
Toss the beets and carrots together with 1 T. olive oil. Season with salt and pepper.
Fill individual lettuce leaves with 2 t. of vegetables topped with a sprinkle of walnuts and cheese.
Chop 1/2 C. roasted peanuts.
Slice 1 key lime thinly, then cut into tiny cubes.
Toast 1/4 C. grated coconut. Peel fresh ginger and thinly slice it to make 2 T.
Toss the vegetables with the ginger and coconut. Season with fish sauce. Spoon 2 t. onto each lettuce leaf and top with chopped peanuts and lime.