Bonding with beetroot   The beetroot is a root vegetable grown all over the world. The botanical name of beetroot is Beta vulgaris.  It is either deep red or purple. Americans know it as ‘beet’ while the English refer to the vegetable as ‘beetroot.’ On Your plate: Every part of the beetroot from the stem to the bulb is edible. It is the deep red or purple root of the beetroots that are generally steamed, boiled, roasted or added to salads in their raw form. The young leaves are also added to salads, while the more mature ones are boiled or steamed.  The beetroot is also juiced or used to make a tasty beetroot soup. Indian cuisine turns the beetroot into a lip-smacking side dish. Beetroot pachadi is one such dish. A salad I enjoy: One grated beetroot A handful of freshly grated coconut 2 tomatoes Salt Dates to sweeten as per your taste or jaggery Juice of a lime The first four ingredients are to be ground to a paste and mixed with the grated...