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1. Boil (until soft) and then grate the carrot, beet, potato. Hard boil the eggs - use whatever your favorite method is for boiling the eggs (one method is to put eggs in a heavy pot and cover with water and then bring the water to a boil; then turn the heat off and allow the eggs to sit in the hot water for 12 minutes; then immediately drain the water and run cold water over them for a few minutes to cool).
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2. Traditionally, the first layer is always the herring. But I wanted to have something stickier first, so I started with grated potatoes. Lay them on the bottom of a flat serving plate.
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3. After the first layer we need some cement. One tablespoon of mayo spread over the potatoes should do it.
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4. Dice the herring into little pieces and lay it over the mayo.
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5. Either dice the onion or cut into rings. Lay it over the herring.
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6. Place your shredded carrots over the onions.
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7. Another tablespoon of mayo should cover the carrots.
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8. Sprinkle your shredded eggs over the mayo.
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9. At this point you should have a little dome-shaped stack of veggies. The last tablespoon of mayo goes around the sides in order for the last ingredient to stick.
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10. The beets should cover up the whole thing, sides and all. Use the sides of your palms to lightly press the beets onto the salad and give it shape.
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11. Refrigerate or serve immediately. If you keep it in the fridge overnight, it will taste better.
