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Preheat your oven to 400°F (200°C).
In a roasting pan, combine the grated carrots and sliced leeks. Drizzle with olive oil and sprinkle with salt, then toss everything to ensure it's well coated.
Roast the vegetables for 20 to 25 minutes, stirring halfway through. When you stir, add a splash of ancho chili vinegar.
While the vegetables are roasting, mix the feta cheese, Greek yogurt, minced garlic, chopped dill, and a drizzle of olive oil in a bowl. Whip this mixture until it becomes smooth and creamy.
Spread the whipped feta evenly across the bottom of a serving plate or dish.
Top the whipped feta with the roasted carrots and leeks.
Finish by drizzling with olive oil and sprinkling additional chopped dill on top.
Serve with your choice of bread, crackers, pita, or other accompaniments.