Provided by Julia Turshen
Yield Serves 6
Number Of Ingredients 9
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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