Som Tum is traditionally made with unripe papaya but raw beets have a similar texture and are sweeter.

Scrub 2 beets well and peel.  Slice them as thinly as possible in rounds and then cut in julienne strips (or use a mandoline).

Cut 3 sweet peppers in half and remove the cores and seeds.  Slice as thinly as possible lengthwise, then cut slices in half.

Trim 2 handfuls of green beans.  Drop into boiling water, then remove them when the water comes back to a boil.  Rinse with cold water and cut into one-inch pieces.

Make a dressing with 2/3 C. water, 2 T. each Thai fish sauce and lime juice, and 1/2 t. Thai chile paste or more to your liking.

Toss the vegetables with the dressing.  Let sit for 10 minutes, then toss again.

Slice 1-2 tomatoes and add to the salad.

Toast 1/2 C. peanuts (if not already roasted) and then chop very finely.  Sprinkle on top of the salad.

Serve on a bed of washed, chopped kale leaves.