Roasted Root Vegetables with Eggs

Name: Roasted Root Vegetables with Eggs
Ingredients: 2 or 3 small beets, plus 3 cups (110 g) beet greens, washed and chopped; 4 tablespoons (60 ml) extra virgin olive oil; Kosher salt; 1 apple, unpeeled, sliced into eighths; 2 small turnips; 2 cups sliced carrots, cut into 1/2-inch (12-mm) coins; 1 tablespoon chopped fresh rosemary; 1 garlic clove; 1 tablespoon capers in brine, drained and coarsely chopped; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh parsley; 1 to 2 tablespoons unsalted butter; 2 to 4 eggs; Fleur de sel, for sprinkling