Jenn's Recipe of the Day: Warm Winter Vegetable Salad with Horseradish

This looks great and I'm thinking I can get a few lunches out of it. 

Alanna Kellogg's WARM ROOT SALAD in HORSERADISH VINAIGRETTE
Hands-on time: 35 minutes
Time to table: 90 minutes
Serves 4 as main dish, 8 as side dish
Source: http://kitchen-parade-veggieventure.blogspot.com/2006/10/warm-root-salad-in-horseradish.html

This is a "concept" recipe ~ it begs for your own changes and inspiration. Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish.

2 medium purple-topped turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about 1/3" thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about 1/3 " thick, then diced
2 small potatoes, skins on, cut cross-wise about 1/3" thick, then diced
1/2 celeriac, peeled with a paring knife, cut cross-wise about 1/3" thick, then diced
3 parsnips, ends trimmed, peeled with a paring knife, quartered lengthwise, woody cores removed and discarded, then diced
3 carrots, ends trimmed, thick ends halved or quartered with carrot left intact, then cut cross-wise
[red onion would have been good]
1 ounce pancetta, diced small
About 2 tablespoons good olive oil
Salt & pepper

Preheat oven to 400F. Prep vegetables. Toss in a bowl with olive oil. Place in a single layer on two baking sheets, season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, stirring well and adding pancetta after 45 minutes.

HORSERADISH VINAIGRETTE
About 4 tablespoons olive oil
About 2 tablespoons white wine vinegar (next time I'd use 6 - 8 tablespoons for considerably more contrast to the creamy-oily vegetables)
2 tablespoons Dijon mustard
2 teaspoons horseradish (to taste, this was a mild home-grown horseradish from my Dad's friend's garden; if you like horseradish, use more than you think is needed just tasting the vinaigrette for any bright spark will be moderated by the rooty starchy vegetables)
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl. Fold in the roasted vegetables, taste and adjust seasonings. Serve over lettuce greens (no need to dress the greens, the horseradish vinaigrette will be enough) with good bread and butter.