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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']

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.

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