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)
Need to make a substitution?
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.