Root root vegetables served with a whipped feta dip. This healthy yet indulgent dinner dish is ready in just 1 hour from start to finish. Featuring golden beets, carrots, and yams, paired with a seasoned and spiced dip made with feta and yogurt or mayo. Dairy-free suggestions included. Inspired by the roots platter from Stardew Valley.

This roasted veggie platter with whipped feta dip is super easy to make and tastes absolutely delicious. Plus, it’s relatively healthy! At it’s core, this is a veggies and dip recipe – the vegetables are just roasted.

While it’s a great recipe for the autumn or winter months, you could really make this any time of years when you can get vegetables for roasting. There’s also no reason you couldn’t make this in the summer using veggies grilled on the barbecue!

In terms of pairing this dish with some protein, why not serve these roasted vegetables with a baked salmon, some spiced pork, grilled lamb chops, salt-grilled fish, or a roasted chicken.

Making This Recipe Dairy-Free

To make this recipe dairy-free, I have a few easy suggestions:

• Replace the feta with a semi-hard crumbled tofu.
• Replace the feta with tahini.
• Use cooked chickpeas in place of the feta.
• Swap the feta with cooked white beans – cannellini, navy, or kidney beans are great.
• Use silken tofu in place of both the feta and yogurt components.
• Replace dairy yogurt with vegan or plant-based yogurt (or just use mayo instead).
• Replace the parmesan cheese with nutritional yeast.

Roots Platter in Stardew Valley

You can make the roots platter in Stardew Valley using a cookout kit or in the farmhouse kitchen. The recipe is simply a cave carrot and a winter root, however you will need combat level 3 before you can cook this dish.

Sometimes, if you’re lucky, you might also find the roots platter for sale in Krobus’ shop on Saturdays, or even in the Volcano Dungeon. You may also find the roots platter in a Skull Cavern treasure room.

Roots Platter in Stardew Valley: Cave Carrot + Winter Root

In terms of gifting, most of the townspeople like the roots platter just fine – Krobus, Leo and Willy dislike it, of course. Penny loves the roots platter, so this dish is the secret to her favour.

If you don’t want to eat or gift a roots platter, you can also combine it with some cloth on Emily’s sewing machine to make a blue shirt with brownish-red suspender straps. Why is the shirt blue? I have no idea.

If you’re just looking to change the colour of your existing clothes, the roots platter serves as an orange dye in the dye pots beside the sewing machine in Emily and Hayley’s house.

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Roasted Roots with Whipped Feta Dip

This simple dish of roasted veggies and dip makes about 4 servings, ready to eat in 1 hour.

Ingredients

Roasted Vegetables

• ½ lb sweet potato or yam (2 of medium-size)  
• 4 medium-large carrots
• 2-3 large golden beets
• 2-3 tbsp avocado, sunflower or canola oil 
• salt and pepper, to taste

Whipped Feta Dip

• ½ cup feta cheese, crumbled
• ½ cup golden beet, grated
• ¼ – ⅓ cup mayonnaise or Greek yogurt
• 2 -3 tbsp parmesan, grated
• 2 tbsp garlic, minced
• 2 tbsp lemon juice 
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp ground sweet paprika
• 1 tsp herbes de provence
• 1 tsp dried dill (or 1 tbsp fresh)
• salt and pepper, to taste

Garnish

• ½ cup fresh herbs, chopped (e.g. parsley, thyme, dill, or chives)

Tools

• knife
• garlic mincer
• vegetable peeler
• cutting board
• cheese grater
• zester
• handjuicer (or a fork)
• measuring spoons
• measuring cup
• mixing spoon
• food processor or blender
• 2-3 baking sheets or roasting pans
• baking parchment or foil
• oven mitts

Instructions

1. Preheat the oven to 400°F.
2. Line 2 or 3 baking sheets or roasting pans with baking parchment or foil, for easy clean up. 
3. Wash, peel and slice the vegetables. You can slice them into circles, or cut them into wedges or sticks, per your personal preference.
4. Toss the vegetables in oil, then season them with salt and pepper and transfer to the baking trays.
5. Roast the vegetables at 400˚F for 30-40 minutes, or until the veggies are browned around the edges and cooked through. Stir the vegetables halfway through the cooking time to assure even baking.
6. While the vegetables roast, prepare the whipped feta dip. Grate the beet* and mince the garlic, then add all the sauce ingredients to a food processor and blend until smooth.

Note: I suggest grating the raw beet, for ease of blending. If your food processor is strong enough to handle it, just cut the beets into rough chunks. Same goes for the garlic.

7. Once fully roasted, remove the vegetables from the oven and transfer them to a serving plate. 
8. Add the whipped feta dip to the centre of the plate and garnish with freshly chopped herbs.

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Vegetable Swaps and Substitutions

I love how easy this dish is to make, plus you can easily make a variety of substitutions.

Did you make these roasted root vegetables with whipped feta dip? Let me know!