Preheat oven to 350 degrees Fahrenheit.
Peel and chop all root veggies. Remove paper skin from garlic and cut off point.
Add veggies and garlic head to a large pan and brush with olive oil.
Bake for 45 minutes. Remove garlic at 30 minutes.
Add roasted cloves to a blender with olive oil, juice from lemon and sprinkle of salt.
Blend until smooth.
In a large bowl, add greens and top with roasted root veggies and drizzle sauce on top.