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Recipes / Appetizers and Soups

Apple, Beet & Ginger Salsa with Toasted Pita

Posted January 17, 2017


Makes 8 Servings


  • 2 medium beets, washed
  • 1 large tart apple, like Granny Smith
  • 1 Tbsp. fresh lemon juice
  • 1/2 Tbsp. minced fresh ginger
  • 1/2 Tbsp. red wine vinegar
  • 1 tsp. light olive oil or canola oil
  • 1 Tbsp. freshly chopped Italian flat-leaf parsley
  • 1 Tbsp. minced chive
  • Kosher salt and freshly ground black pepper

Pita Chips

  • 2 whole wheat pitas, cut into 8 wedges each
  • 2 Tbsp. light olive oil or canola oil


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.
See more recipes from our Happy Cook holiday cooking demonstration!


Recipe by Ingrid Berger of The Happy Cook Charlottesville