Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs Recipe

Name: Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 6 servings
Ingredients: 2 medium golden beets, peeled, cut into 1/8'-thick matchsticks (about 1 1/2 cups); 2/3 cup finely chopped fresh dill; 2/3 cup pitted, chopped black olives; 1/4 cup extra-virgin olive oil, plus more to taste; 1 teaspoon kosher salt, plus more to taste; 1 pound orzo; 6 large eggs; Coarsely ground black pepper; 6 ounces feta, crumbled (about 1 1/2 cups)

Ingredients

2 medium golden beets, peeled, cut into 1/8"-thick matchsticks (about 1 1/2 cups)
2/3 cup finely chopped fresh dill
2/3 cup pitted, chopped black olives
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon kosher salt, plus more to taste
1 pound orzo
6 large eggs
Coarsely ground black pepper
6 ounces feta, crumbled (about 1 1/2 cups)

PREP TIME 5m	COOK TIME 6m	TOTAL TIME 11m
YIELD 6 servings

Instructions

Combine beets, dill, olives, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Cook orzo in a large pot of boiling salted water according to package directions, adding eggs 6 minutes before orzo is done.
Transfer eggs to a large bowl of ice water to cool, then peel and halve.
Drain orzo, reserving 1 cup pasta cooking liquid, and add to beet mixture.
Stir vigorously and add pasta cooking liquid and oil as needed to fully coat.
Season with salt and pepper.
Transfer pasta to a serving bowl or platter and top with eggs and feta.
Serve immediately or at room temperature.