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1
Preheat oven to 425 F (220 C).
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2
Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon salt on a sheet of aluminum foil and wrap thoroughly.
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3
Roast for about 1 hour and 30 minutes
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4
Meanwhile, toss the apple, turnips and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and the rosemary.
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5
Place on a baking sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender.
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6
While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel.
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7
Slice the beets.
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8
When everything is roasted, heat the remaining 1 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant.
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9
Discard the garlic.
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10
Add the beet greens and capers and saute until wilted.
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11
Add the roasted vegetables and saute until heated through.
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12
Taste for salt and adjust as needed.
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13
Remove from the heat, toss with the mustard and parsley, and set aside.
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14
When it comes to frying the eggs, you may need to either work in batches or have two pans going at once.
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15
Heat 1 tablespoon of the butter in a nonstick saute pan over high heat.
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16
Crack 2 eggs into a small bowl and gently slide them into the butter.
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17
(If you break a yolk, discard the egg and try again.)
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18
Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes.
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19
When ready, give the pan a gentle shake to loosen the eggs.
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20
Meanwhile, mound the roasted vegetables onto two plates.
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21
Slide the eggs on the vegetables, and sprinckle with fleur de sel.
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22
Repeat with any remaining butter and eggs.
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23
The roasted vegetable mixture keeps, refrigerated, for up to 2 days.
