Preheat oven to 375 degrees. Lay pita chips on baking sheet and brush with oil. Bake for 12 to 15 minutes or until golden and crisp.
Place beets in a sauce pan and cover with water by 2 inches. Simmer until tender (but not mushy), 20-30 minutes, depending on the size of the beets. Remove from liquid and set aside until cool.
Dice apple into ¼” dice. Toss with lemon juice in a mixing bowl to prevent browning.
When beets are cool, dice into 1/4” dice. Add diced beets to apple.
Fold in ginger, vinegar, oil, chopped parsley and a dash of salt & twist of fresh pepper.
Place salsa in bowl and sprinkle with minced chive. Serve with toasted pita.
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Recipe by Ingrid Berger of The Happy Cook Charlottesville