Pre-heat oven to 425 degrees. 

To make the gelée, combine red beet juice, Sherry vinegar and salt in a saucepan over medium heat. Simmer for thirty seconds, remove from heat and set aside. “Bloom” the gelatin by soaking the sheets in a bowl of cold water for 5 to 10 minutes. (About 1 cup, or 250mL, of cold water per sheet.) Once soft, lift sheets from the cold water. Wring gently to remove excess water and stir sheets into warm beet juice until completely dissolved. Check for seasoning, strain and pour into twelve spoons or crocks, refrigerate to set. (This step may be completed the day prior to serving.) 

While gelée is setting, toss Chioggia beets in grape seed oil to coat. Cover the bottom of a small heavy sauté pan with the coarse salt. Bury the beets half way and roast in the 425-degree oven until easily pierced with a paring knife (45 minutes-1 hour). Allow the beets to cool to the touch. Rub the skins off with a kitchen towel, slice thinly, brush with Jordan Estate Extra Virgin Olive Oil, season with kosher salt and reserve.

Once each spoon of gelée is set, stack two slices of the roasted beet and top with a quenelle of caviar. Garnish with crème fraîche, chervil and chives.