If using raw beetroot, peel and cut up the beetroot into small pieces, then blend in a blender or food processor with 100ml of water. Strain out and save the liquid. Alternatively, use a juicer to obtain the beetroot juice.
In a small saucepan, add the rest of the water, salt, and beetroot juice. Heat this up and stir until all the salt is dissolved. If there’s a bit of salt that’s still not dissolved, add a bit more water and stir until the salt dissolves. Transfer this to a wide, oven safe pan. (Glass or ceramic works best; Try not to use aluminium / stainless steel trays, as the saline solution may react and discolour the metal.)
Place the tray of salty beetroot liquid in an oven or dehydrator set at 70°C, and leave it to evaporate for 4 hours or longer, up to overnight.
By the 2-hour mark, you should see bits of salt crystals forming on the water near the sides of the tray. This will continue to propagate with time. Wait till the whole surface of the water is entirely covered with the salt crystals, then using a fork or a small sieve, gently lift out the salt crystals, and place into a separate fine-mesh sieve. Transfer these salt crystals into a separate bowl or tray and put in the oven to thoroughly dry it out.
Repeat step 4 in 2-to-3-hour intervals twice more, until barely any liquid is left in the tray.
At this point, you might have some rough clumps of salt that have sunk to the bottom of the tray. If you want to get the most yield out of this recipe, you can dissolve this salt in more water and beetroot juice, and repeat steps 3-5 to get another batch of salt (though this batch will probably not crystallise as nicely as the first batch).