This is a spectacularly pretty dish that tastes as good as it looks. I have tried making it without jellied consommé, but with no success. Others may find vegetarian gelling agents like agar agar work for them, but they do not work for me. I also think the flavour of beef consommé works particularly well with beetroot.
I have railed against foetal as opposed to baby vegetables elsewhere, but this is one occasion when you can let your purse strings go, and your imagination