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

Bring a large pot of salted water to boil. Add orzo and cook until 1–2 minutes before al dente, then drain and set aside.

In a separate pot, bring water to boil. Gently add eggs and simmer for 6–7 minutes for soft-boiled. Transfer to ice water and peel.

Trim beets, wrap in foil, and roast at 200°C for 45–60 minutes until tender. Cool, peel, and cut into thin wedges.