ORZO WITH BEETS, OLIVES, FETA, AND SOFT-BOILED EGGS

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

Provided by Julia Turshen

Yield Serves 6

Number Of Ingredients 9

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)

Steps:

  • 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.

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