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

Ingredients for Orzo with Beets, Olives, Feta, and Soft-Boiled Eggs

• 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

• 60ml extra-virgin olive oil, plus more to taste

• 1 teaspoon kosher salt, plus more to taste

• 450g orzo

• 6 large eggs

• Coarsely ground black pepper

• 170g feta, crumbled (about 350ml )

Combine beets, dill, olives, 1/4 cup oil, and 1 teaspoon 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 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.