Fall-Vegetable And Quinoa Hash With Poached Eggs

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1 large sweet potato, cut into 1/2-inch cubes

2 1/2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well

1 tablespoon white-wine vinegar

4 large eggs

1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well

1 cup cooked quinoa (from 1/4 cup dry)

3/4 teaspoon chopped fresh thyme

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