Preheat oven to 350°F/180°C. Use beets and potatoes that are the same size to ensure even roasting. Small beets and potatoes will cook faster, so check after 20 minutes with a fork. The beets are done with the fork slides easily into the center. Roast the potatoes and beets for 50-60 minutes. Carrots need around 20 minutes to roast. Peel the vegetables after roasting and allow to cool before using.
Hard boil the eggs by placing them in a saucepan in boiling water for about 12 minutes. Remove immediately, allow to cool, peel, grate and set aside.
Take the Smoked Salmon and cut into bite size pieces, or shred it with two forks into small pieces. Finely chop the onion into small pieces.
In a springform pan, start to build your salad.
Place the smoked salmon pieces evenly across the base of the springform pan. Lightly layer the chopped onions with a light sprinkling of chopped dill. Use ½ cup of mayonnaise and spread thinly across the top of the onions and dill. Don't be afraid to use more mayo if needed. Use the back of a spoon of spread it evenly.
Grate the potatoes over the salmon mayo layer, spreading evenly. Repeat with the same amount of mayonnaise.
Grate the carrots over the potato mayo layer, spreading evenly. Add mayonnaise and spread evenly with spoon.
Carefully grate the hard boiled eggs over the carrot mayo layer, spreading evenly.
Grate the beets over the egg layer. Add the final layer of mayo evenly spread, until it turns purple. Garnish with fresh dill. Refrigerate for at least 4 hours to chill the Shuba before serving.