Name: Orzo With Beets, Olives, Feta, and Soft-Boiled Eggs
Yield: Serves 6
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)

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Photo by Danny Kim, food and prop styling by Ali Nardi

Recipe information

Yield
Serves 6

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)

Preparation

Step 1
Combine beets, dill, olives, 1/4 cup oil, and 1 tsp. salt in a large bowl.
Step 2
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.
Step 3
Transfer pasta to a serving bowl or platter and top with eggs and feta. Serve immediately or at room temperature.