Grilled Beets with Burrata and Poppy Seed Vinaigrette

Ingredients

• 1.5 pounds baby beets mixed divided trimmed (any color)
• 1 pound mozzarella fresh cut into 8 wedges
• 1 teaspoon dijon mustard 
• 8 servings pepper freshly ground
• 5 tablespoons olive oil extra virgin extra-virgin divided
• 1 teaspoon orange zest finely grated
• 2 teaspoons poppy seeds 
• 1 bunch spring onion ends trimmed
• 1 small shallots finely chopped
• 2 tablespoons sherry vinegar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• paper towels
• whisk
• grill

Directions

1. Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl.
2. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
3. Peel and thinly slice 1 beet; set aside.
4. 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.
5. Transfer beets to a plate and let cool.
6. Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
7. Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl.
8. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
9. 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