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Shuba (Russian Layered Salad with Beets)
Shuba (Russian Layered Salad with Beets)

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Consider eating almonds if you do not have problems with nut allergies. Almonds have a multitude of health and fitness benefits and are an excellent choice when you require a shot of energy. Different nutritional vitamins are found in these wonderful nuts. They actually do, however, come with tryptophan-the same enzyme that renders you tired after eating turkey. However, you may not need a nap after consuming almonds. Alternatively they will merely help your muscles and digestive tract relax while also helping you feel less stressed out. Almonds often provide a general increased feeling of well-being.

A large variety of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to shuba (russian layered salad with beets) recipe. To make shuba (russian layered salad with beets) you need 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Shuba (Russian Layered Salad with Beets):
  1. Take 2 Red beets
  2. Take 2 Potatoes (medium)
  3. Provide 2 Carrots
  4. Take 1/2 Red onion
  5. You need 1 Hard boiled egg
  6. You need 1 dash Dill
  7. Prepare 4 tbsp Mayonnaise
  8. Provide 1/2 tsp Sea salt
  9. Take 1 dash Coarsely ground black pepper
Steps to make Shuba (Russian Layered Salad with Beets):
  1. Cut the leaves off the beets. Peel the carrots and cut in half. Put the beets, carrots and potatoes in the same pan and start cooking them in cold water.
  2. When the pan comes to a boil, turn the heat down to medium. In about 15 minutes the potatoes and carrots will be done, so take them out of the pan. Peel the potatoes.
  3. Boil the beets for another 10 minutes or so (until a bamboo skewer goes through them easily). Take them out of the pan, cut off the tough parts on the top and bottom, and peel.
  4. Either grate or roughly chop up the potatoes, carrots and beets. Finely chop the red onion, hard boiled egg and dill too.
  5. Layer half the red onion, potato, carrot and beets in a bowl in order. (The photo shows the carrot layer.)
  6. Spread half the mayonnaise evenly on top of the beet layer. Sprinkle with sea salt and black pepper.
  7. Repeat Steps 5 and 6, and finish by decorating the top with hard boiled egg and dill. Cover with plastic wrap and refrigerate for several hours (overnight if possible).
  8. Serve the salad in the bowl, or slice as shown and serve.

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