Warm Root Salad in Horseradish Vinaigrette

This is another kohlrabi recipe that I'd like to try soon, as the new red potatoes will be in our share for the first time this week! This recipe is adapted from A Veggie Venture blog. The author writes that this is a "concept" recipe, so be creative and adapt based upon what you find in your share.

Warm Root Salad in Horseradish Vinaigrette
"Allow about 2 cups unroasted vegetables per serving for a main dish, about 1 cup per serving as a side dish."

Salad Ingredients
2 medium purple-top turnips, ends trimmed, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 kohlrabi, ends and knobs strimmed, peeled with a paring knife, cut cross-wise about ⅓-inch thick, then diced
1 sweet potato, peeled with a carrot peeler, cut cross-wise about ⅓-inch thick, then diced
2 small potatoes, skins on, cut cross-wise about ⅓-inch thick, then diced
½ celeriac, peeled with a paring knife, cut cross-wise about ⅓-inch, 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
1 onion (or 2 to 3 fresh onions), peeled and roughly chopped
1 ounce pancetta, diced small (optional)
2 tablespoons olive oil
salt and pepper, to taste

Vinaigrette Ingredients
4 tablespoons olive oil
6 to 8 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons horseradish, or more, to taste
salt and pepper, to taste

Directions
1. Preheat the oven to 400 degrees. Prep vegetables and toss in a bowl with olive oil. Place in a single layer on a baking sheet (you may need two, depending on the amount of vegetables used) and season generously with salt and pepper. Roast for 60 minutes, stirring well after 30 minutes, and stirring well and adding pancetta after 45 minutes.
2. While the vegetables are roasting, whisk together the vinaigrette ingredients in a large bowl.
3. Mix the roasted vegetables with the vinaigrette and 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.