beet salad with dressing

• 3 tbs. hazelnut, walnut, olive oil, or grapeseed oil
  
• 2 tbs. sherry vinegar (I used balsamic)
• 1 shallot, minced (about 2 tbs.)
• 1 1/2 tbs. honey
• 1 tbs. whole-grain mustard
• 8 oz cooked beets finely diced (about 1 cup)

1. Whisk together oil, vinegar, shallot, honey, and mustard in bowl.
   
2. Stir in beets and season with salt and pepper.