The antioxidant activities of red tablebeet roots were invesgtiaged using DPPH-ESR system and conjugated diene method. The obtained data indicated an excellent antioxidant and antiradical activities against DPPH and sunfloweroil, respectively. The stability of tablebeet pigments against two extreme pH values (3.5 and 8.5) as well as different alevated temperature (30, 50, 75 and 100°C) revealed an excellent free radical scavenging activity even at 100°C. This unique characteristic suggested that red tablebeet juice could be blended with other juices that contained high amount of anthocyanins to substitute the losses that may occur in anthocyanins during pasteurization