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1
Preheat the oven to 450.
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2
Wrap the beets in foil and roast for about 1 hour, until tender.
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3
Let cool slightly, then peel.
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4
Meanwhile, in a saucepan, cover the potatoes and carrots with at least 2 inches of water and boil until tender, about 15 minutes for the carrots and 20 minutes for the potatoes.
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5
Let cool to room temperature.
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6
Grate the potatoes on the medium holes of a box grater and transfer to a small bowl.
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7
Repeat with the carrots and beets, keeping the vegetables in separate bowls.
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8
Halve the eggs.
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9
Push the egg whites through a fine sieve into a small bowl.
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10
Clean the sieve, then push the yolks through into another small bowl.
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11
In another bowl, mix the herring with the onion, oil and chopped dill.
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12
In a small bowl, mix the mayonnaise with 2 tablespoons of the grated beets.
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13
Place a 4-inch round ring mold in the center of a serving plate.
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14
Using the back of a spoon, spread one-fourth of the grated potatoes inside the mold in an even layer.
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15
Season with salt.
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16
Spread one-fourth of the herring mixture on top in an even layer.
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17
Repeat the layering with one-fourth each of the carrots and beets.
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18
Season with salt.
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19
Spread 2 tablespoons of the beet mayonnaise on top.
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20
Garnish with some of the sieved egg whites, sieved egg yolks and dill sprigs.
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21
Carefully remove the ring mold and wipe it clean.
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22
Repeat to form 3 more molded salads.
