I need to make two root veg jellies for an opening course - similar to what Heston Blumenthal has in AC#68 a few (actually more than a few - time sure flies) years back.  I need to bring out the color and have gotten nothing but a baby poop look.  The taste is there.  Any thoughts on stopping the oxidation.  The only thing I haven't done is blanch and shock before juicing.  Any thoughts out there?  I'd appreciate any help and advice.

blanching and shocking would help depending on the veg, what are you trying to make the jellys out of?  Im actually in the process of perfecting some carmelized gellees right now.

I actually made them and they came out spectacular.  We had out big dinner (Ivy Plus) with all of the high level food service directors from the various Ivy Universities.  We blanched and shocked yellow beets and then ran them through a regular juicer.  We also wanted to do ruby carrots but couldn't achieve the color so we switched to blood orange.  The whole dinner came out great and really showcased that chefs working in university systems are more than lunch lady caliber.  I will post pictures when they come in.