Shuba salad is a classic Russian dish featuring beautiful layers of pickled herring and root vegetables. It’s traditionally a national New Year’s dish, but let’s be honest, it’s delicious anytime of the year!
Boil beets for 45 minutes in a small pot. In a separate pot, boil potatoes and carrots for 25 minutes. Remove all ingredients from the boiling water and let them cool off. Another way to cook ingredients is by baking them in the oven. Wrap beets, carrots and potatoes in foil and bake them at 400 °F for 30- 45 minutes. Carrots and potatoes cook sooner, check using a fork to confirm they are cooked thoroughly.
Clean beets, potatoes, and carrots. Grate each separately on a cheese grater. Slice herring and onion into small pieces. Using a combination of a large plate and a mold (or a deep tray), begin by first placing potatoes on the bottom.
Add onions and herring on top of potatoes.
Follow by carrots, mayonnaise, and beets.
Lastly, add a layer of mayonnaise. If you are using a mold, remove it right before serving. Refrigerate the salad for at least 6 hours before serving.