In 2 separate pots of boiling water, add scrubbed carrots and potatoes in one and beets in another.
Cook vegetables in boiling water until fork tender. Carrots will admittedly cook much quicker than potatoes.
Remove vegetables from water and let cool completely before making salad. Cook eggs as you normally would for hard-boiled eggs. Allow to completely cool.
Instant Pot Method:
Cut potatoes in half crosswise for even cooking.
Place the trivet in the liner and pour 1 cup of liquid. Carefully place halved potatoes, eggs, then carrots on top of the trivet.
Close the lid, turn the knob to sealing. Press "manual" and reduce time from 30 to 5 minutes by pressing the "-" button.
Walk away and let it do its' magic. Once done cooking, allow to NPR for 5 minutes, then do QR until all pressure is released.
Making sure the pin is down, carefully open the lid, remove the vegetables and eggs and allow to cool completely.
Once cooled, peel beets, potatoes and eggs. Using medium grater, grate all vegetables and eggs, each into separate bowls. Finely dice salmon, reserving 3 small slices for garnish.
To assemble*: layer the ingredients in this order with approximately ¼ cup mayonnaise between them: half of beets (reserve the other half for the top), carrots, mayonnaise, potatoes, mayonnaise, salmon, eggs, mayonnaise, beets, mayonnaise.
Place assembled salad into refrigerator for 30 minutes for easier slicing.
Garnish with additional salmon (simply roll them to make roses), green onions, and dill.
* I use this tool to form the salad on a flat plate. After assembling, I carefully slide it off the salad. But a regular flat-bottomed dish such as this loaf pan will work too.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.