Make the Pickled Shallots
In a sealable jar add shallots, vinegar, water, honey, salt, and beet. Close tightly and shake until salt and honey dissolve. Refrigerate overnight.
Assemble the Salad
Arrange peaches on a serving platter. Tear mozzarella into bite-sized pieces and add to the platter. Drizzle with olive oil and finish with basil leaves, pickled shallots, salt, and pepper.