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.