- 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)
- 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.