Wrap the beets in aluminum foil with the shiny side facing inwards and bake in the oven at 200 degrees for about 2 - 2.5 hours (preferably the day before). Check the cooking point with the toothpick, switch off the oven and let the beetroot cool down slowly in the oven overnight, so they cook a little longer.
Boil the potatoes and carrots in their skins and leave to cool.
Peel the beetroot, potatoes and carrots and grate separately on a coarse grater.
Finely dice the onions and marinate with the vinegar, a pinch of salt and sugar for about 10 minutes.
Dice the herring fillets.
Layer the ingredients in champagne bowls or wide whiskey glasses as follows:
Let the Schuba salad sit in the refrigerator for about 30 minutes, decorate and serve. If the salad should stand in the refrigerator for more than 30 minutes, it is advisable to cover the bowls with cling film, otherwise the surface will dry out.
Schuba is a classic in Ukrainian cuisine, this salad is often prepared in the cold seasons.
Baked beetroot has a much more intense taste than cooked one. But if you want to go faster, you can of course use the cooked, vacuum-packed beetroot.
Remarks:
Beetroot is a very Ukrainian vegetable. In the Ukraine it is indispensable and naturally grown in every vegetable garden and is used very versatile in the kitchen. For example, for the Ukrainian national dish borscht, vinaigrette salad, beetroot salad, Schuba salad, braised beetroot with onions or raw, thinly grated, spicy salad with garlic for hot dogs.
Note from the chef`s recipe editor: If you don`t want to use aluminum foil, you can use parchment paper or baking paper for the beetroot. If you use lemon juice and salt, this is recommended for health reasons.
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