Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
You're reading one of recipes available free. Full library with Gastronome.
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.