A popular traditional method in which cassava is consumed in Mozambique is mahewu-a non-alcoholic fermented beverage, and it’s known to be poor in micronutrients. The objective of this study was to examine the nutritional effect and quality attributes of integrating beetroot pulp into cassava mahewu. Mahewu was prepared from cassava flour by controlled fermentation using starter culture. Three different blends of cassava mahewu were produced by beetroot pulp at adding 5, 7.5, and 10 g after fermentation; 100% cassava mahewu was used as control. Mineral analysis, sensorial properties and proximate were carried out on the blends using standard methods. The results showed that mineral contents range as follows; Fe (0.942 to 8.05 mg/L), K (155.67 to 331.36 mg/L), Na (30.57 to 65.03 mg/L) and Zn (0.104 to 0.328 mg/L) with 7.5 g of beetroot having the highest value and most acceptable to consumers based on sensory evaluations. Proximate analysis showed a significance (p< 0.05) increase in protein (0.5 to 2.9 g/100 g), total ash (0.36 to 1.90 g/100 g), fibre content (0.41 to 2.11 g/100 g) and vitamin C (3.13 to 6.6%). It was observed that cupper and fat content was not affected (p> 0.05) by beetroot addition. The overall results showed that 7.5 g beetroots addition is the most acceptable and nutritious fruit blend for improving cassava mahewu.