Instructions

1. Preheat oven to 375 F (190 C). Line 3 baking sheets with foil.
2. In a large bowl, toss golden beets with 2 tbsp (30 ml) olive oil, ½ tsp (2.5 ml) salt and ½ tsp (2.5 ml) pepper. Spread on 1 baking sheet.
3. In same bowl, toss carrots with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on second baking sheet.
4. In same bowl, toss red beets with 1 tbsp (15 ml) olive oil, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) pepper. Spread on third baking sheet.
5. Roast each baking sheet of vegetables for 30 to 40 minutes, until tender enough for a fork to pierce through but with some resistance. Remove from oven and allow to cool. Can be made a day in advance and refrigerated until ready to use.
6. In a large saucepan or stockpot, cover potatoes and yams with water up to 2-in (5 cm) higher than vegetables. Add remaining 2 tbsp (30 ml) salt and bring to a boil. Continue cooking for 20 to 25 minutes, until tender enough for fork to pierce into a chunk of potato or yam easily. Drain vegetables into a colander and return to saucepan or stockpot.
7. Add butter, sour cream, Dijon mustard, Tabasco and white pepper. Using a potato masher, mix until smooth and fluffy. Add green onions and mix well. Season with salt, as desired. Cool completely. Can be made a day in advance and refrigerated until ready to use.
8. When ready to assemble, preheat oven to 375 F (190 C) and adjust oven rack to centre position. Lightly spray or brush the inside of a Bundt cake pan that’s about 4-in (10 cm) high and 10-in (25 cm) in diameter.
9. Place phyllo sheets stacked up on a clean work surface. Cut phyllo stack along shorter edge into 4-in (10 cm) wide strips and cover with a slightly damp tea towel to avoid drying. Using 1 phyllo strip at a time, line bottom and sides of Bundt pan, allowing for about a 5-in (12.5 cm) overhang on outer edge of pan. Brush each strip generously with melted clarified butter or ghee after each placement. This should build up to 3 to 4 layers of phyllo pastry.
10. Spread one-third of mashed potato mixture on phyllo pastry along the inside of Bundt pan. In a large mixing bowl, mix remaining mashed potato mixture with roasted golden beets, roasted carrots, mushrooms, peas and shredded cheese. Spread half of mixture evenly into prepared Bundt pan. Scatter half of roasted red beets evenly on top. Spread remaining potato mixture and layer with remaining red beets. Gently press to compress filling. Fold overhanging phyllo over filling and tuck into inside edge of pan. Do not worry about how the surface looks, as it will become the bottom of the crown. Bake for 45 minutes.
11. Remove from oven and let rest in pan for at least 5 minutes. Carefully invert Bundt pan onto a large baking sheet and return crown to oven. Bake for another 15 to 20 minutes, until surface turns golden brown. Remove from oven and let rest for 5 minutes. Carefully transfer to serving platter and garnish with herbs as desired.