Grilled Beets With Burrata And Poppy Seed Vinaigrette

• 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

1. 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.
2. Peel and thinly slice 1 beet; set aside.
3. 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.
4. Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
5. 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.
6. DO AHEAD:

shallot, sherry vinegar, poppy seeds, mustard, orange zest, vegetable oil, extravirgin olive oil, kosher salt, mixed baby beets, scallions, fresh mozzarella

Taken from www.epicurious.com/recipes/food/views/grilled-beets-with-burrata-and-poppy-seed-vinaigrette-51175080 (may not work)