Beetroot is highly nutritious vegetable crop, which is a perishable commodity due to its high moisture content. Thence, development of products could be highly advantageous in red beetroot value chain valorization. For this purpose, jam with 0.5% (RJC5) and 0.1% (RJC1) cinnamon powder, puree with 1% thyme (RPT) and 1% mint (RPM) leaves powder, also, raw pickle (RRG) and boiled pickle (BRG) with garlic were processed from red beetroot. A control treatment (RJC, RPC, RRC and BRC) without any additive from jam, puree, raw pickle and boiled pickle, respectively, was also processed. Consistency and phenolic and flavonoids were determined for red beetroot jam and puree treatments. Vitamin C and DPPH activity were determined for jam, puree and pickle treatments, where hardness was determined for pickle treatments. Sensory evaluation was conducted for both jam and pickle treatments. For the sensory attributes of red beetroot puree treatments, tahina salad was prepared by adding puree treatments as an additive. Results showed that, adding cinnamon did not affect the RJ consistency, where consistency of both RPT and RPM treatments were higher than the RPC treatment. vitamin C content was enhanced for RJC5, RJC1, RPT and RRG treatments. Regarding the DPPH activity determination, RJC, RPM, RRG, BRG and BRC demonstrate significantly high DPPH values. RRC and RRG treatments manifest a perfect hardness when compared with BRC and BRG treatments. For sensory evaluation, the RRG treatment recorded an excellent taste, texture and flavor sensory parameters, where the RJC, RJC5 and tahina salad with RPC treatment exhibit a good overall acceptability score.