Cook the vegetables by boiling or roasting them until fork-tender.

Grate the cooled vegetables separately using a coarse grater.

Prepare the pickles and onion by dicing and chopping them respectively.

Line a serving bowl with plastic wrap for easy removal later.

Start layering the salad with grated egg, carrots, and other ingredients, compressing each layer as you go.

Cover the assembled salad with plastic wrap and chill for at least one hour.

Unwrap and invert the salad onto a serving plate, garnishing as desired.