Servings: 20
Whole russet potatoes 
Large carrots, peeled 
Beets washed with tops and bottoms removed 
Yellow onion, chopped 
Herring fillets
1 jar (12 oz), packed in oil
6 tbsp
to taste
Ground black pepper
to taste
Fresh parsley, chopped 
for garnish
Russian Beet Salad with Herring
15 m
1 h 55 m
Ready in:
1 h 70 m
  1. Boil potatoes, carrots, and beets until cooked but firm. Potatoes will be cooked in about 15 to 20 minutes, carrots – 25 to 30 minutes, beets – 40 minutes. Let the vegetables cool down and then remove skins from potatoes and beets. Shred potatoes, carrots, and beet with a grater using the side with large holes. Keep each vegetable in a separate dish.
  2. Form a layer with half of onion and herring fillets in the bottom of a bowl. Spread a layer with a half of potatoes, then carrots and beets. Spread each layer with some mayonnaise. Season with salt and pepper. Repeat all layers in the same order. Cover the salad with plastic wrap and put in the fridge for at least 1 hour. Garnish with chopped parsley and serve cold.