Orzo With Beets, Olives, Feta, and Soft-Boiled Eggs

Bring a large pot of salted water to a boil. Add 454 g orzo and cook until al dente, about 1–2 minutes before package time.

While orzo cooks, bring a separate pot of water to a boil. Gently lower 6 eggs and cook for 6–7 minutes for soft-boiled. Transfer to ice water to cool.

Trim and peel 272 g golden beets. Cut into small cubes and lightly toss with 23 g olive oil and a pinch of salt.