From Bon Appetit, July 2013
Makes 8 servings.
1 small shallot, finely chopped
2 Tbsp. Sherry vinegar
2 tsp. poppy seeds
1 tsp. Dijon mustard
1 tsp. finely grated orange zest
1/4 cup vegetable oil
5 Tbsp. extra-virgin olive oil, divided Kosher salt, freshly ground pepper
1 1/2 lb. mixed baby beets (any color), trimmed, divided
1 bunch scallions, root ends trimmed
1 lb. 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 Tbsp. 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 Tbsp. 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.