Step 1

Preheat oven to 375˚F and line a large baking sheet (half sheet), with parchment paper, foil or silpat liner (foil is easiest to clean).

Step 2

Scrub potatoes, carrots and beets clean. Pierce potato skins all over with fork to prevent bursting in the oven. Arrange your potatoes and carrots on lined baking sheet. Wrap beats in heavy duty aluminum foil and place on a baking sheet seal-side-up (this prevents the juices from leaking and scorching onto the pan).

Step 3

Roast vegetables on center rack at 375˚F until easily pierced with a fork. Carrots will be done after 40-50 min, Potatoes at about 60 min and beets from 60 to 90 min depending on how large they are. Use tongs to remove the carrots, then potatoes then beats as they finish roasting. Open the foil packs and allow vegetables to cool to room temperature (refrigerate at this point if making ahead).

Step 4

Once veggies are at room temperature and ready to use, peel the skins with a small paring knife (use gloves when peeling beets so hands don't turn purple).

Step 5

Place 12 oz of smoked salmon into a 13x9 or 12x8 casserole dish and shred using 2 forks.

Step 6

Grate potatoes on the large holes of a box grater directly over the salmon and spread evenly. Sprinkle finely chopped onions over potatoes then use a spatula to spread the top with 1/2 cup to 3/4 cup of mayonnaise, or add mayo to taste. We use the full 3/4 cup for each layer for a more moist salad.

Step 7

Using the same grater, shred the beets (using gloves) over the mayo and spread beets evenly, then shred carrots over the beets. Spread the top with remaining 1/2 to 3/4 cup mayonnaise (we typically do 3/4 cup).

Step 8

Use the smaller grater holes on the box grater to shred whole boiled eggs evenly over the mayo then garnish with chives if desired.