Orzo with beets, olives, feta, and eggs

Name: Orzo with beets, olives, feta, and eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 g beets, julienned; 40 g chopped dill; 100 g pitted olives, sliced; 60 ml olive oil; 450 g orzo pasta; 6 pcs eggs; 170 g feta cheese, crumbled; to taste salt; to taste black pepper

Orzo pasta with the addition of roasted beets, olives, feta cheese, dill, and boiled eggs.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 539
Protein: 21 g
Fat: 22 g

Ingredients

for 4 servings

beets, julienned300 g
chopped dill40 g
pitted olives, sliced100 g
olive oil60 ml
orzo pasta450 g
eggs6 pcs
feta cheese, crumbled170 g
saltto taste
black pepperto taste

Method

6 steps

In a large bowl, combine the sliced beets, dill, olives, and olive oil.
Cook the orzo pasta in salted water according to the package instructions. Add the eggs to the water 6 minutes before the pasta is done.
Remove the eggs, cool them in cold water, peel, and cut in half.
Drain the pasta, reserving some of the cooking liquid, and add the orzo to the bowl with the beets.
Mix thoroughly, adding the reserved pasta water and oil as needed. Season with salt and pepper to taste.
Place the pasta on a plate, top with the eggs, and sprinkle with feta.