Shuba Salad (Layered Beet Salad with Herring)

Shuba Salad (Layered Beet Salad with Herring)

from olgainthekitchen.com
90 min
10 servings

Shuba salad (layered beet salad with herring): an easy and festive dish created from root vegetables. The beets give a beautiful finishing touch to this salad and it’s absolutely stunning for major events. Garnish with boiled egg yolk or simply fresh herbs such as parsley, dill or scallions.

Ingredients

  • 3 herring fillets
  • 2 medium Yukon potatoes – cooked, peeled
  • 2 medium carrots – cooked, peeled
  • 4 kosher dill pickles – grated
  • 3 medium beets - cooked, peeled
  • 1 boiled egg yolk
  • 18 tablespoons mayonnaise ((less or more))
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon finely grated onion
  • ground black pepper (for garnish)
  • fresh parsley, dill or scallions for garnish

Directions

  1. 1

    Cook the vegetables: leave vegetables unpeeled.

  2. 2

    In a medium pot, place 2 medium Yukon potatoes and 2 medium carrots. Cover with cold water, bring to a boil over medium-high heat. Reduce the heat to low and cook carrots for 15-20 minutes (take out with kitchen tongs or couple forks). Continue cooking potatoes for 10 additional minutes, until they can be easily pierced with knife.

  3. 3

    Into a small pot, place 3 medium beets and cover with water. Bring to a boil and cook for 45-60 minutes until they can easily be pierced with a knife.

  4. 4

    Drain water and let the vegetables stand at room temperature to cool before peeling or refrigerate for faster cooling. Peel vegetables once cooled.

  5. 5

    Boil 1 egg according to this post “Perfect Hard-Boiled Eggs” (click on link).

  6. 6

    Take 3 herring fillets from the package and place onto a plate lined with paper towel. Pat herring with paper towel to remove excess oil.

  7. 7

    Cube herring into 1/4” cubes. Into a dinner plate, spread herring in circle in the center of the plate, pressing gently down with a fork. Drizzle with 1 tsp of white distilled vinegar and 1 tsp finely grated onion.

  8. 8

    Using a cheese grater, finely grate 2 potatoes evenly over the herring and gently press down with a fork. With a dull knife, spread 3 tablespoons mayo over potatoes.

  9. 9

    Using same cheese grater, finely grate 2 medium carrots over the salad, press down with fork and cover with 3 tablespoons mayo.

  10. 10

    Into the sieve, grate 4 kosher dill pickles, squeeze out the juice and spread evenly over carrots. Cover with 4 tablespoons mayo.

  11. 11

    Into a sieve, grate 3 medium beets onto a big hole of grater. Squeeze out the juice from grated beets and evenly spread beets over the salad. Cover with 8 tbsp mayo or enough to completely cover all the beets.

  12. 12

    Separate 1 boiled egg – you need egg yolk. Using grater, top with finely grated 1 egg yolk and sprinkle with ground black pepper. (Be sure not to squeeze egg yolk when grating). Refrigerate shuba salad for at least 4 hours before serving.

  13. 13

    This salad is good refrigerated for 3-4 days. Top with fresh parsley before serving.