Roasted Beet and Fennel Salad with Haricots Verts and Avocado Roquefort Vinaigrette

Needed for Consumption:
1 lb golden and red beets,diced into 1/2" cubes
1 Fennel Bulb, slice 1/8" thick
1 lb Haricots Verts, blanched until just tender
1 Avocado cut into 1/2" cubes
1/4 head Radicchio
1 bunch Chives
2 oz. Roquefort, crumbled
1 cup Roquefort Vinaigrette
Salt and Pepper to Taste

How To:
Place beets, fennel, haricots verts and radicchio in bowl. Sprinkle with salt and pepper. Add 1/2 the vinaigrette and toss gently. Top with avocado and crumbled Roquefort. Sprinkle with chives.