Introduction. It was performed a research the physical and chemical, antioxidant and nutritional properties of the fondants with beetroot juice addition. Materials and methods. 3 samples of fondants with juice obtained from raw (1), boiled (2) and baked (3) beetroot were used in this study. Methods: sensory analysis with the help of 15 subjects, the antioxidant activity assessment through DPPH method, and the chemical test, which refers to moisture, ash, mineral and reducing sugar

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... . Results and discussions. Sample 1, which are fondant candies with juice obtained from fresh beetroot, was the most appreciated with a total ranking of 8,92, and sample III, fondant candies with juice obtained from baked beetroot, was the least appreciated with a result of 8,55. Sample II, fondant candies with juice obtained from boiled beetroot, had an overall assessment of 8,59. Highest antioxidant capacity occurs in the case of fondant candies with red juice obtained from raw beetroots (sample 1), with an overall performance of 93,22%. A rather lower result had the sample 2 with 92,84%. Sample 3 showed the lowest result of 91,49%. The highest results in the matter of moisture content (94,20%) and reducing sugars (14,20%) had the sample 3. On the contrary, the lowest results for both moisture content and reducing sugars was shown by sample 2 with 93,2% and 12,1%. The highest value of ash content was shown by the sample with raw beetroot juice, 5,66%. Sample 3 had the lowest level of ash content, 1,18%, five times lower comparing to the first sample. Conclusions. The fondants obtained from raw beetroot juice has the most pronounced antioxidant capacity and the betaine content is almost double compared with other analysed samples.