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Fur coat without herring

Layered Beet Salad ("Shuba" Without Herring)

A simple vegetable salad with a mayonnaise dressing! This salad has the same vegetable lineup as the classic "herring under a fur coat" (shuba)—just without the herring. It's a great light vegetable salad for vegetarians and anyone who doesn't eat fish.

Snezhana

Recipe author

Composition / ingredients

Servings:

Potato

Carrot

Beet

Eggs

Onion

Salt

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 32 % 6 g

Carbohydrates 53 % 10 g

93 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients for the salad. They're the same as in the classic "herring under a fur coat" (minus the herring): potato, beet, carrot, onion, boiled eggs, mayonnaise, and salt. Wash the potato, carrot, and beet and boil them in their skins. Check for doneness with the tip of a knife or a fork—it should slide in easily. Drain the cooking water, let the vegetables cool, and peel them.
Step 2:

Wash the eggs with soap, put them in a pot, cover with water, and hard-boil them for about 8–10 minutes from the time the water boils. Drain the hot water and cover the eggs with cold water so they're easier to peel.
Step 3:

Peel the eggs, separate the whites from the yolks, and grate the whites separately.
Step 4:

You can grate the yolks too, or finely chop them with a knife.
Step 5:

Peel the onion and cut it into small dice. To keep it from tasting too sharp, you can scald it: cover it with hot water in a bowl, leave it for 10 minutes, then drain.
Step 6:

You can build the salad in layers on a flat plate or in a deep bowl. Peel the boiled potato, grate it, and spread it as the first layer. Salt it lightly on top, then spread with mayonnaise.
Step 7:

The second layer is the egg yolks—sprinkle the grated yolks over the top; no mayonnaise needed. Next comes the boiled carrot: peel and grate it, spread it over the yolks, level it, and spread with a thin layer of mayonnaise.
Step 8:

Sprinkle the chopped onion and grated egg whites on top and spread with mayonnaise. The last layer is beet: peel and grate it, spread it over the surface, and coat the top with mayonnaise. You can change the order of the layers if you like—it won't affect the taste. Let the salad cool and soak in the refrigerator. Garnish with fresh herbs and serve. Enjoy!