Put the beetroot to cook for 40-60 minutes, until soft.
Put the eggs in cold water, add 1 teaspoon of salt, put on medium heat and wait for 15 minutes, then drain the hot water, pour cold water and let cool for 15 minutes.
Eggs are cleaned from the shell, cut in half, take out the yolks in a separate bowl. Mash the yolks well with a fork, add herring caviar and 1-2 tablespoons of mayonnaise, mix well.
Peel the finished beetroot and grate it on a coarse grater, let it cool down a little.