Bake beets according to instructions in Baked Beets. Dice the beets, then toss lightly with 4 to 6 tablespoons (to taste) of Vinaigrette. Mound the beets in the center of 6 individual salad plates or a large salad bowl. Arrange the leaves of 3 Belgian endives so they radiate out from the beets in a floral design. Chop a hard-cooked egg and sprinkle it over the center of the beets. The beets can be tossed with the vinaigrette in advance, but the salad should not be assembled until just before serving (to avoid discoloration).