Bring a large pot of salted water to a boil. Add eggs and cook for 6–7 minutes for soft-boiled; transfer to ice water.
In the same pot, boil medium golden beets until tender, about 25–30 minutes. Drain, cool, peel, and cut into wedges.
Return pot to boil. Add orzo and cook 1–2 minutes under package time until al dente. Reserve 120 ml pasta water; drain orzo.
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