Boil the potatoes, peel and rub them using a coarse grater, add the chopped spring onions, some lemon juice, some oil, salt and pepper. Let the mixture aside to cool.

Boil the beetroots, peel and rub them using a coarse grater, add the garlic crushed, vinegar, some oil and salt. Leave this mixture as well to cool down.

Boil the carrots, peel and rub them using a coarse grater, add some lemon juice, a little oil and salt. Again, allow this to cool.

Hard-boil the eggs, separate the egg whites and yolks, peel and rub them using a coarse grater into separate bowls (the yolks will be like a yellow powder).

If you like, you may place the mayonnaise into a piping bag to lay it more easily.

In a jelly or cake mold start forming the layers by placing them in the following orderSALT, PEPPER, DILL, YOLKS and EGG WHITES. Lay a thin layer of MAYONNAISE. Squeeze well the fluids of the CARROTS and place them in the mold. Lay one more thin layer of MAYONNAISE. Squeeze well the fluids of the BEETROOTS and place them in the mold. Lay one more thin layer of MAYONNAISE. Squeeze well the fluids of the POTATOES and place them in the mold.

Let it set in the freezer for at least an hour, flip it in a platter and serve.