Ingredients

Serves 6

　　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)

　　

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.