Blood Red Beet Beer/ Pinot Brown

I brewed last Sunday, so this Sunday I went to the brew shop to share some Willava IPA with the folks at the shop and to ask about adding beets and wine-soaked oak chips.
I brewed a brown ale, but was aiming for a red. I added too much roasted barley although the recipe called for that amount.
Since I brew 10 gallons at a time, I have two carboys of 5-6 gallons each. When I rack into a secondary, I want to add beet juice to one carboy and add a measured amount of oak chips which I will soak in wine, first I was thinking Chardonnay, but now I think Pinot Noir.
The reason I brewed this beer is so that I could add a Russian Imperial Stout to the English Dry Ale Yeast when I brew next weekend. I read online that it is important to add your RIS to a yeast slurry because there are so many fermentable sugars. The sugars will beat up the yeast too quickly if I add a vial of White Labs.
My IPA was well received at the brew shop and I tried a Tripel and a Smoked Porter that were fantastic. I bought some French Oak Chips that will be soaked in wine for a couple days then go into the secondary along with some of the wine. The beets are a little trickier. Canned beets may be the way to go, but I am not sure how to juice them. I am thinking I will blend them, boil them with some water, strain them, and bring them back to a boil. Let it cool and add to my beer.