Layered Beet Salad with Herring – Shuba
Shuba is a Layered Beet salad with Herring that gets its unique name from the beets, potatoes, carrots and scallions that cover the diced herring like a fluffy coat. Each layer is dressed with either a mayo or sour cream dressing, but in my family, it has always been only mayonnaise.
When should I serve Shuba or Layered Beet Salad with Herring?
Anytime is a good time to serve this Beet and Herring Salad but traditionally it is served at New Year’s party or Christmas. It is as iconic to those holidays as pumpkin pie is on Thanksgiving here in the United States. Each family has their own way of making this Shuba salad and below you will find out what mine is.
I like serving the salad in individual small jars or glasses. This is a more convenient way of serving, because not only is it aesthetically more appealing, but then when everyone’s done, you’re not left with a half eaten dish of salad. It probably makes more sense to serve it individual jars at a small party though, than a large one. Yet if you want to, you can still follow the same directions, but layer it in a large dish.
Layered Beet salad with Herring - Shuba
- 3 medium potatoes boiled with skin on, peeled and grated
- 2 medium carrot boiled with skin on
- 2 large beet boiled with skin on, peeled and grated
- 6 eggs hardboiled
- 3 scallions chopped
- 1.5 cup herring fillets diced (skin, bones removed)
- 3 Tbsp Oil
- 1/2 cup mayonnaise
- 1 tsp salt
- 1 tsp pepper
How to Make Layered Beet salad with Herring - Shuba
- Cook potatoes and carrots together, with skin on by covering it with water in a pot and cooking until soft, about 20 minutes.
- Cook beets by covering with water in a pot and cooking for about 1.5 hours, or until easily pierced with a toothpick.
- Once the vegetables are cool, refrigerate them until completely cold.
- Place eggs into a small pot and cover with water. Cook over medium heat for 6 minutes after the water comes to a boil. Remove from heat, drain water and add cold water to the pot to cool off the eggs. Peel the eggs. Separate egg whites from egg yolk. Grate the egg whites into a bowl.
- Peel and then grate the vegetables, placing each kind into a different dish.
- Season the potatoes with salt and pepper to taste, then drizzle about 1 Tbsp of oil and lightly stir to combine.
- Now season carrots and add about 1 tsp of oil and stir to combine.
- If you have particularly juicy beets, place them over a sieve and press to remove the juice (discard the juice). OR press a paper towel against grated beets to remove all extra moisture. Season with salt and pepper to taste, then drizzle with 1 Tbsp of oil and stir to combine.
- Chop the scallions.
Assemble Layered Beet salad with Herring - Shuba
- Layer the potatoes out onto the serving dish, or divide between small jars. Spread a thin layer of mayo on top.
- Add carrots and spread around evenly. Again, spread a thin layer of mayonnaise on top.
- Sprinkle with scallions.
Follow by chopped herring, spreading it around evenly.
Next, sprinkle the grated egg whites.
And lastly cover the whole salad with the beets.
Spread a thin layer of mayonnaise on top of the beets.
Refrigerate until ready to serve, about 6 hours.
Once ready to serve, grate the reserved egg yolk on a fine grater on top of the salad (optional)
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