In a large pot, cook the potatoes and carrots. In a separate pot, cook the eggs.
Cook or roast the beets.
Once cooked, peel and shred the potatoes, carrots, beet, and eggs. Set aside 2 egg yolks for top for decor.
Finely chop the sweet onion. Cube the herring fish into small cubes. Combine the onion and fish.
Combine the mayo and minced garlic.
On a large plate, place an 8 - 9" springform pan ring on the plate a cup in the center.
Place the onion and fish mixture onto the plate as the first layer and finely pat down.
Top with a light layer of the mayo mixture. Season with just pepper.
Next, add the shredded potatoes and generously cover with the mayo mixture and season with both salt and pepper.
Add the shredded eggs and lightly coat with mayo. Then the carrots as the next layer. Spread with another layer of mayo. season with both salt and pepper.
Top with the shredded beets and a light layer of mayo. Season with pepper and decorate as desired.
Refrigerate for about an hour or overnight. Remove springform pan then the cup from the salad.
Serve and enjoy!