I serve this vibrant mezze marvel at all my summer get-togethers – it's so colorful and cheerful on the plate

Bowl of chopped beetroot with charred spring onions and sesame seeds.

I shared this sesame beets with charred scallions recipe for my exclusive How I Host... with Noor Murad feature for Homes & Gardens as it makes a very simple dish to serve alongside a mezze spread. It's also a great accompaniment to barbecue recipes, such as grilled meats or veggies.

I like to cook my beetroot by placing them in a baking dish (we love the Staub rectangular baking dish set, which comes in lots of colors and is currently on sale) half-filled with water. Cover the dish well with foil and bake at 425°F until they are easily pierced with a knife. This takes about 1 hour – longer if your beets are particularly large. Peel while they’re still warm and continue with the recipe.

Ingredients (serves 4-6 as a mezze)

• 1lb 2oz cooked beets, cut into ¾in cubes
• 4 scallions, trimmed (2¼oz)
• 2 tsp olive oil
• 1 tsp black and white sesame seeds, toasted, to serve
• fine sea salt
• For the dressing:
• 1¼oz plain yogurt
• 1oz tahini
• 1 garlic clove, crushed
• 1½ tsp lime juice
• 1 tsp maple syrup
• 1 tsp toasted sesame oil, plus ½ tsp extra to serve
• 1 tbsp water

The Homes & Gardens method

(Image credit: Lugma by Noor Murad (Quadrille); Photography: Matt Russell)

1. First make the dressing by whisking all the ingredients together in a medium bowl with ½ teaspoon of salt.
2. Stir in the cooked beetroot and set aside to marinate while you char the scallions.
3. Heat a large skillet (we recommend the Made In Stainless Clad Frying Pan) over a high heat. Toss the scallions with 1 teaspoon of the oil and a tiny pinch of salt and add them to the hot pan, then weigh them down with a saucepan that has a base slightly smaller than the skillet.
4. Char for 2 minutes, then remove the saucepan, flip the scallions over and repeat to char the other side for 1–2 minutes more; you want them softened and browned in places. Set aside to cool.
5. Transfer the beetroot mixture to a serving bowl, drizzle with the extra sesame oil and sprinkle over the sesame seeds.
6. Toss the scallions with the remaining teaspoon of olive oil, then pile these on top and serve at room temperature.

If you love the sound of this sesame beets with charred scallions mezze dish, try this vegetarian mezze with babaganoush and salsa. It's full of smoky flavor, making it ideal for summer feasting.