Line a baking sheet with parchment paper. Wrap beets in aluminum foil. Slice yams into ½ inch circles. Arrange yams and beets on baking sheet, beets on one side and yams on the other. Sprinkle yams with salt and pepper, and drizzle with olive oil. Bake in a 400F oven for 35 minutes, until yams have become golden and blistered in some spots. Remove yams and set aside, and continue baking beets for an additional 25-30 minutes, until beets can be easily pierced through with a fork. Let cool in aluminum foil, then peel skin off using paper towels or while wearing disposable gloves. Slice beets into ½ inch slices.

To make dressing, shake all remaining ingredients vigorously in a jar, using a fork to break up the miso, OR, for best results, blend using an immersion or standing blender.

To serve salad in individual portions, arrange yam and beet slices one on top of another in neat stacks on plates, one stack per plate. Top each stack with watercress leaves, drizzle generously with dressing, and sprinkle salad topper lite.

To serve salad family style, arrange yam and beet slices interchangeably on a large platter. Pile on the watercress leaves in the middle, sprinkle salad topper lite, and drizzle on the dressing.

Serve immediately.