The ability ofBeta Vulgaris L. roots to prevent the initiation of freeradicals that cause cellular damage was investigatedin vitro. The sugar beetroots were extracted exhaustively using methanol (SB) or extracted sugar beet pulp the residue left after sugar extraction – using methanol (SBP). In thereducing power assay, the more anti-oxidant compounds convert theoxidation form of iron (Fe+3) in ferric chloride to ferrous (Fe+2). The reducing power capacity of two extracts were found less than that of vitamin C. Totalpolyphenols capacity (TPC) and total flavonoids capacity (TFC) wereevaluated according to Folin-Ciocalteu and aluminium chloride colorimetricassays, respectively. In this study, the SB extract has higher than SBP extractin TPC but lower in TFC. Radical scavenging activities of two extracts weretested against DPPH and SOD. (SB) and (SBP) methanolic showed a verylow inhibition (8.17% and 9.75%) comparing to Vitamin C. The maximuminhibition of SOD was 28.65% - 34.97% at 1000μg/mL for (SB) and (SBP)methanolic extracts, respectively.