Drain the beetroot and cut into thin slices. Wash the salad, drain well and cut into strips.
Mix vinegar and honey. Stir in oil drop by drop. Season with salt and pepper. Mix beetroot, salad and vinaigrette. Wash chives, shake dry and cut into fine rolls.
Mix sour cream and chives, except for something to sprinkle. Heat pita pockets according to package instructions.
Cut open the pita pockets and spread with the sour cream. Pour beetroot salad into the pockets and serve. Pour the rest of the sour cream into a small bowl, sprinkle with chives and serve.