Preheat your oven to 400 degrees and place the pine nuts on a small baking sheet. Bake until golden brown and toasted, about 4-6 minutes. Set aside.
Heat 1 Tbsp (from the salad ingredients) of olive oil up in a LARGE skillet on medium heat. Add in the sliced leeks and garlic. Cook until fragrant and lightly browned, about 3-4 minutes.
Add in the spiralized turnips and beets and toss to evenly coat in the oil. Cook, stirring occasionally, until the noodles begin to wilt, about 5-6 minutes.
Once wilted, remove the pan from the heat and stir in the spinach. Cover to keep warm.
Place the toasted pine nuts into a small food processor (mine is 3 cups) and pulse until broken down and crumbly.
Add in the basil, dill, leeks, garlic, salt, pepper and lemon zest. You might need to really press it in. Pulse, scraping the sides down as necessary, until all the herbs are broken down.
With the processor running, stream in the olive oil and pulse until the pesto is smooth and creamy. Again, scrape the sides of the bowl down as necessary.
Lightly rub a medium skillet with olive oil and heat over medium heat. Fry the eggs until they are cooked to your liking, seasoning with a pinch of salt and pepper.
Transfer the noodles to a large bowl and toss in the pesto. It's easier to get the noodles evenly coated if you cut them up a little bit, so they are not so long. Adjust salt and pepper to taste.
Divide the noodles between plated, topping with 1 egg and a sprinkle of pine nuts, if desired.