Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shuba (russian layered salad with beets). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shuba (Russian Layered Salad with Beets) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Shuba (Russian Layered Salad with Beets) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have shuba (russian layered salad with beets) using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Shuba (Russian Layered Salad with Beets):
- Make ready 2 Red beets
- Get 2 Potatoes (medium)
- Take 2 Carrots
- Make ready 1/2 Red onion
- Make ready 1 Hard boiled egg
- Prepare 1 dash Dill
- Get 4 tbsp Mayonnaise
- Make ready 1/2 tsp Sea salt
- Get 1 dash Coarsely ground black pepper
Instructions to make Shuba (Russian Layered Salad with Beets):
- Cut the leaves off the beets. Peel the carrots and cut in half. Put the beets, carrots and potatoes in the same pan and start cooking them in cold water.
- When the pan comes to a boil, turn the heat down to medium. In about 15 minutes the potatoes and carrots will be done, so take them out of the pan. Peel the potatoes.
- Boil the beets for another 10 minutes or so (until a bamboo skewer goes through them easily). Take them out of the pan, cut off the tough parts on the top and bottom, and peel.
- Either grate or roughly chop up the potatoes, carrots and beets. Finely chop the red onion, hard boiled egg and dill too.
- Layer half the red onion, potato, carrot and beets in a bowl in order. (The photo shows the carrot layer.)
- Spread half the mayonnaise evenly on top of the beet layer. Sprinkle with sea salt and black pepper.
- Repeat Steps 5 and 6, and finish by decorating the top with hard boiled egg and dill. Cover with plastic wrap and refrigerate for several hours (overnight if possible).
- Serve the salad in the bowl, or slice as shown and serve.
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