Shuba Salad (Layered Beet Salad with Herring)

5 from 4 votes
Servings: 8 -10
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Shuba Salad (Layered Beet Salad with Herring): an easy festive, classic Ukrainian dish created from root vegetables. The beets give a beautiful finishing touch to this salad and it’s absolutely stunning for major events. Garnish with boiled egg yolk or simply fresh herbs such as parsley, dill or scallions.


  • 3 herring fillets
  • 2 medium Yukon potatoes – cooked, peeled
  • 2 medium carrots – cooked, peeled
  • 4 kosher dill pickles – grated
  • 3 medium beets - cooked, peeled
  • 1 boiled egg yolk
  • 18 tablespoons mayo (give or take)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon finely grated onion
  • ground black pepper for garnish
  • fresh parsley, dill or scallions for garnish


  1. Cook the vegetables: do not peel the vegetables. In a medium pot, place 2 medium Yukon potatoes and 2 medium carrots. Cover with cold water, bring to a boil over medium-high heat. Reduce the heat to low and cook carrots for 15-20 minutes (take out with kitchen tongs or couple forks). Continue cooking potatoes for 10 additional minutes, until you can easily pierce potatoes with knife. In a small pot, place 3 medium beets covered with water, bring to a boil and cook for 45-60 minutes until they can easily be pierced with a knife. Drain water and let the vegetables stand at room temperature to cool before peeling or refrigerate for faster cooling. Peel vegetables once cooled. Boil 1 egg according to this post “Perfect Hard-Boiled Eggs” (click on link).
  2. Take 3 herring fillets from the package and place on a plate lined with paper towel. Pat herring with paper towel to remove excess oil. Cube herring into 1/4” cubes. Into a dinner plate, spread herring in circle in the center of the plate, pressing gently down with a fork. Drizzle 1 tsp white distilled vinegar and 1 tsp finely grated onion.
  3. Using a cheese grater, finely grate 2 medium potatoes evenly over the herring and gently press down with a fork. With a dull knife, spread 3 tbsp mayo over potatoes. Using same cheese grater, finely grate 2 medium carrots over the salad, press down with fork and cover with 3 tbsp mayo. Into the sieve, grate 4 kosher dill pickles, squeeze out the juice and spread evenly over carrots. Cover with 4 tbsp mayo.
  4. Into a sieve, grate 3 medium beets onto a big hole of grater. Squeeze out the juice from grated beets and evenly spread beets over the salad. Cover with 8 tbsp mayo or enough to completely cover all the beets.
  5. Separate 1 boiled egg – you need egg yolk. Using grater, top with finely grated 1 egg yolk and sprinkle with ground black pepper. (Be sure not to squeeze egg yolk when grating). Refrigerate until ready to serve. This salad is good refrigerated for 3-4 days. Top with fresh parsley before serving.