To make dressing, in food processor blend shallot, Bourbon Molasses Mustard, brown sugar and vinegar. Slowly drizzle in the canola oil until blended. Alternatively, you can finely chop one shallot and combine with mustard and brown sugar and vinegar. Whisk in canola oil. Add salt and pepper to taste.
Precook all vegetables except beets, which can be heated on the stovetop.
Put all vegetables in a bowl and gently toss with dressing while warm.