Herring and Beet Layered Russian Salad

1. 1

   Bring a large pot of water to a boil. Add the potatoes, carrots, and beets; cook until tender but still firm—15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. As each vegetable finishes, transfer it to a cutting board and let it cool until you can handle it.

2. 2

   Remove and discard the skins from the potatoes and beets. Grate the potatoes, carrots, and beets separately, placing each in its own bowl.

3. 3

   In a large bowl, layer 1/2 of the onion, then the herring. On top of the onion and herring, layer 1/2 of the potatoes, carrots, and beets. Spread 3 tablespoons mayonnaise over the salad and season with salt and black pepper. Repeat the layers with the remaining 1/2 of the onion, herring, potatoes, carrots, beets, and mayonnaise.

4. 4

   Cover with plastic wrap and chill in the refrigerator for at least 1 hour. Serve cold.

• Calories 75.53 kcal Low Source
• Protein 2.56 g Low Source
• Carbs 7.41 g Moderate
• Total Fat 4.08 g Moderate
• Saturated Fat 0.7 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 5.68 mg Low Source
• Sodium 69.81 mg Low Source
• Fiber 0.88 g Low Source
• Sugar 1.73 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 27.0 mg Low Source
• Iron 0.45 mg Low Source
• Potassium 166.23 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 5.83 mg Low Source
• Vitamin D 0.25 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Onions 🧅