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In a food processor, combine romesco, lemon juice, vinegar and mustard. Process to blend. With processor running, slowly add oil. Season to taste with salt and pepper. Cover and refrigerate.
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2. Prepare vegetables for salad: heat oven to 450 degrees. Place beets in a small roasting pan with a lid. Place squash in another small roasting pan. Trim firm green leaves from garlic, and slice stalk into 1-inch pieces, and halve or quarter bulb. Place in a third pan, with potatoes. Drizzle all pans with olive oil, season with salt, and toss to coat. Cover pan of beets, and place pans in oven.
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3. Cook all vegetables until they are tender, transferring them to a platter as they are ready. Vegetables are tender when a knife passes easily through center. Squash should take 12 to 15 minutes; potatoes and garlic about 20 minutes. Beets will be tender in 45 minutes to one hour. Allow roasted vegetables to come to room temperature, but do not refrigerate. When beets are cool, peel and cut in two or in quarters.
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4. To assemble salad: Whisk vinaigrette briefly to mix. Pour a few tablespoons into a mixing bowl, add lettuce, and toss. Place on one side of a large platter. Add a few more tablespoons of vinaigrette to bowl, add potatoes and garlic, and toss again. Place in a separate pile on platter. Add undressed squash, beets and eggs to platter. Drizzle with vinaigrette, and serve.
