First, roast the beets and the peppers. Preheat the oven to 400 degrees Fahrenheit. Line a large jelly roll pan with aluminum foil and set aside.
Combine beets and peppers in a large mixing bowl. Add olive oil, salt and pepper and toss to coat. Pour onto prepared jelly roll pan and place in preheated oven. Roast beets and peppers for 20 minutes, or until beets can be easily pierced with a fork and peppers have charred slightly. Remove from oven and let cool.
While beets and peppers are cooking, prepare the corn. Place a medium sauté pan over medium-high heat. Add olive oil and corn, cooking until corn has started turning golden. Remove from heat and set aside.
While vegetables are cooling, prepare the other ingredients for the salad. In a large salad bowl, combine kale, shallot, tomatoes, macadamia nuts, green onions, peach and goat cheese. Once other vegetables have cooled, add those as well.
Finally, make the dressing. If you have a mason jar with a lid, combine all ingredients in the jar, put the lid on, and shake to combine. If you do not have a mason jar, simply add all of the dressing ingredients to a small bowl and whisk vigorously to combine. Add dressing to salad right away and toss to combine.