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Beetroot, botanically called “Beta Vulgaris” is taproot portion of the beet plant. Beetroot are rich in many valuable active compounds and nutrients. Therefore, beetroot ingestion can be considered a factor in disease prevention. The present study aimed at the formulation of pickle product. The beetroot pickle were prepared by three different standardized methods in three different samples of Beetroot Pickle A (100 % beetroot salty pickle prepared by raw beetroot ) , Beetroot Pickle B ( 100 % beetroot sweet pickle prepared by steamed beetroot ) and Beetroot Pickle -C ( 100 % beetroot salty pickle prepared by boiled beetroot ) . The developed pickles were sensory evaluated by judges where using Nine-Point hedonic scale. The result indicates that Pickle-C were most acceptable than other two preparations .The fresh beetroots and most acceptable beetroot pickles sample were chemically analysed by standard AOAC ,2000 methods for Betaine , Vitamin C , Iron , Folate , Choline and Calcium . The results showed that all Nutritional profiles were decreasing from fresh beetroots to beetroot pickles . But it was found that Vitamin C content was increased in Beetroot Pickles than fresh beetroots. keywords: Beetroot , Pickle , Vitamin C , Betaine , AOAC, Nine-Point Hedonic.

Changes Occur on Nutritional Value of Beetroot ("Beta Vulgaris") after Pickling