Preheat your oven to 200°F (90°C). Spread the salt evenly on a baking sheet lined with parchment paper. Bake for 8-10 minutes until the salt is slightly dried and aromatic, but not toasted. Remove from oven and let it cool completely.
Once cooled, transfer the salt to a food processor or mortar and pestle. Pulse or grind until the salt reaches your desired grain size—fine or coarse.
If desired, add dried rose petals or a pinch of beetroot powder to the salt for vibrant color. Pulse a few more times to evenly distribute.
Transfer the finished pink salt to a clean jar or container. Store in a cool, dry place and use as a colorful seasoning for salads, roasted vegetables, or marinades.
