Contributed by Lisa (Urban Harvest) Borrowed from "FarmFolk CityFok: Stories, Tips and Recipes Celebrating Local Food for Food Lovers of All Stripes."

For a less decadent version, why not try crumbled tofu and a soy-based white sauce in place of the goat cheese and whipping cream?!
And if you haven't got a leek, green onions will work, too.

Ingredients

3 yams, 3 beets, 1/2 onion & 1 leek - peeled and thinly sliced
3 cloves garlic, minced
3 Tbsp fresh tarragon (or 1 tsp dried)
4 Tbsp soft goat cheese, crumbled
1-1/2 cups whipping cream
salt and black pepper to taste

Instructions

* Preheat oven to 350 F. Grease baking dish.
* Spread yams on bottom layer of pan. Sprinkle with one-third each of leeks, onions, and garlic.
* Sprinkle with 1/4 tarragon and goat cheese, and add one-half of cream. Season with salt and pepper.
* Cover with layer of beets, and repeat the process with the other ingredients, alternating layers of yams and beets. You should have at least 2 layers of each. Finish top layer with remaining goat cheese. Pour remaining cream over top.
* Bake for about 45 to 60 minutes or until a knife easily pierces the vegetables. Garnish with fresh parsley.

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