Roasted Beet Salad

2 golden beets, trimmed2 red beets, trimmed1 Belgium endive, trimmed and cut lengthwise1 mandarin orange, peeled, sectioned and seeded10 haricots verts (thin, French-style green beans), blanched and cooled6 red pear tomatoes, halved lengthwise6 yellow pear tomatoes, halved lengthwise 1/2 cup chive vinaigrette (recipe follows)Heat oven to 400 degrees.Wrap each beet individually in aluminum foil; roast for two hours. Let cool, peel and cut into large cubes. Toss the beets, haricots verts, orange segments and Belgium endive in a large bowl with the chive vinaigrette.Serves two.Maurice Bonhomme, Pane Caldo, Chicago