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Before you jump to Shuba (Russian Layered Salad with Beets) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthful, nutritious and balanced meal plans are important as are good amounts of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle demands. At the conclusion of the day, the majority of us want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). You will be delighted to discover that becoming healthy doesn’t have to be hard. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some ideas to be as healthful as possible.

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There are many things you can go after to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and getting healthy. Make shrewd choices every day is a great start. Getting as much exercise as possible is another factor. The numbers on the scale aren’t the only indicator of your healthfulness. You want your body to be strong too.

We hope you got insight from reading it, now let’s go back to shuba (russian layered salad with beets) recipe. You can have shuba (russian layered salad with beets) using 9 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Shuba (Russian Layered Salad with Beets):

1. Use 2 Red beets
2. Take 2 Potatoes (medium)
3. Provide 2 Carrots
4. Take 1/2 Red onion
5. Take 1 Hard boiled egg
6. Get 1 dash Dill
7. Prepare 4 tbsp Mayonnaise
8. Get 1/2 tsp Sea salt
9. Provide 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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