makes ¾ cup dressing
In a small bowl or glass measuring cup, combine shallot with vinegars and a pinch of salt and let stand 10 minutes—this mellows out the shallot.
Whisk in bourbon, honey, and Dijon mustard, then slowly add olive oil in a thin stream while whisking constantly until emulsified.
For bags, the FoodSaver vacuum sealer and bags work really well, but you can use a zip-lock freezer bag or silicone Stasher bag—just keep in mind that the bag's color will never be the same after your cook red beets in it. Heat the water with the Joule, add the beet bags, positioning them so that they are submerged, sometimes I use a clip attached to side of the pot, here's an image to help: https://www.instagram.com/p/CBWoUkxpOX2/. Cook at 185° for 2 hours (for 2-inch beets). Remove from water bath, let cool, and refrigerate until you are ready to make the salad.