Wash vegetables thoroughly and cut into bite sized pieces. Steam the beets in a large pot with a metal strainer and about 1 inch of water covering them in high heat. After 20 minutes, add the asparagus pieces. When tender (about 5 minutes), add kale. Steam approximately 5 minutes until kale is bright green in color. Remove strainer from pot and run cold water until vegetables are cool. Put vegetables in a medium sized bowl. Chop almonds and cashews and place on a cookie sheet. Broil in oven, stirring occasionally until aromatic. Remove from oven and set aside. Mix dressing ingredients and pour over vegetables, sprinkling the nuts on top.