While heating the milk and sugar in a small saucepan, pour just enough boiling water to cover them over the tea, cardamom, and rose. Once the milk is steaming, pour the tea mix into the pot and stir for 3 minutes. Remove from heat and steep an additional 3. Strain into a pitcher, then stir in the vanilla, salt, and beetroot. Using a frother, froth up the latte then pour into a mug. If you prefer iced lattes, let the mixture chill in the fridge before frothing.