- 1 small shallot, finely chopped
- 2 tablespoons Sherry vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated orange zest
- 1/4 cup vegetable oil
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 pounds mixed baby beets (any color), trimmed, divided
- 1 bunch scallions, root ends trimmed
- 1 pound burrata or fresh mozzarella, cut into 8 wedges
- Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
- Peel and thinly slice 1 beet; set aside.
- Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
- Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
- Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
- DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.