Vegetables play a significant role in human nutrition, especially as sources of vitamins, minerals, dietary fiber and phytochemicals. The fraction of vegetable residues that remains after juice processing contains plenty of bioactive compounds. Hence the present investigation was carried out to standardize beetroot residue fortification as dietary fiber into beetroot Ready to Serve (RTS) beverages. Dietary fiber was extracted from the beetroot residues after juice extraction. The beetroot RTS beverages were fortified with different concentration levels (0.5%, 1% and 3%) of dietary fiber with the aim of increasing the dietary fiber intake. The overall acceptability score was 9.0 for control, 8.9 for T1 (0.5 % addition of dietary fiber), 8.0 for T2 (1.0 % addition of dietary fiber) and 7.5 for T3 (3.0 % addition of dietary fiber) samples respectively. The clarity and turbidity values increased as the dietary fiber content increased. RTS beverage fortified with 0.5 per cent dietary fiber was found to be best in their sensory characteristics and physical properties. The acidity of beetroot RTS (T1) was observed as 0.35 per cent, vitamin C content 18.76 mg/ 100 ml, reducing sugar content 3.68 %, total sugar content 8.67 % and total dietary fiber content 0.9 %. The standardized RTS beverages were packed in glass bottles and PET bottles and stored under refrigeration and storage studies performed. RTS beverages showed an increasing trend in pH, TSS, reducing sugar, total sugar and total dietary fiber whereas a decreasing trend in acidity and vitamin C content during storage. The increase in microbial load for 45 days of storage was negligible and safe for consumption. The fruits and vegetables waste could be effectively utilized as a functional ingredient in processed foods.