In separate pots, cook unpeeled beets, carrots, and potatoes until tender.
When vegetables are cool, peel and dice.
In a large bowl, place diced vegetables; add onion and sweet pickles.
Wash salt herring in cold water and remove skin and bones.
Dice herring meat and add to vegetables.
Toss all ingredients together lightly and let stand in the refrigerator for 3 hours.
To serve, sprinkle with chopped eggs.