Sprinkle the beet peels/thin scraps with salt.
Place on a dehydrator tray and dehydrate at 135°F for 24 hours.
If you don’t have a dehydrator simply place on sheet pan with a wire rack and bake in the oven at 200°F for 2-3 hours or until dry and brittle.
Pre-heat an oven to 375°F.
Place the dried beets on a sheet pan with a wire rack and bake for 5-10 minutes until the reach a dark brown color and smell charred. They should not be smoking or have any burns that result in white ash. They just need to be a very dark brown.
Remove the beet scraps from the oven and allow them to cool.
Place the charred beet scraps in a spice grinder and grind them into a fine powder.
Store in a sealed container or use immediately as a garnish or a flavoring in soups and stews.