Beetroot has a characteristic red-violet color. This color comes from betacyanins compounds that can be used in food and pharmaceutical products. This study aimed to characterize the betacyanins extracted from beetroot. The extraction process was carried out by maceration method using ethanol and water in a ratio of 1:1(v/v). The extraction results were characterized using FTIR and UV-Vis spectrophotometry. Characterization of the extraction results using FTIR showed the presence of functional groups C-H, O-H, N-H, C-O, and C=C. This indicates that the extraction result is a betacyanins compound that consists of betalamic acid and cyclo DOPA groups. The UV-Vis spectrum showed three wave peaks at absorbances of around 300 nm, 480 nm, and 530 nm. Absorbance at wavelengths of 300 nm and 530 nm indicates the presence of betacyanins compounds contained in beetroot, while λ 480 nm identifies the presence of compounds betaxanthins which is a derivative of betalains. Higher absorption of betacyanins than betaxanthins showed that the main component of beetroot is betacyanins
