[PERSON] et al. (2023) reported that it was possible to produce carrier-free powders from blackcurrant juice concentrate, purple carrot juice concentrate, mango pulp, concentrated sauerkraut juice, tomato pulp and minikiwi pulp [11]. All of the obtained powders were characterized by a water activity (\(a_{w}\)) below 0.2, which ensured their storage stability. [PERSON] et al. (2022) produced minikiwi pulp powders without any additional carrier as a result of dehumidified air application [12]. The authors observed an \(R_{p}\) of obtained powders up to 93%, which signifies a highly satisfactory process of drying. One of the main causes of the deterioration of food quality is lipid oxidation. This process results in changes in food products that are undesirable for consumers. In recent years, many methods have been developed to control the rate and degree of lipid oxidation in food products. Adding antioxidants is considered one of the most effective methods. They are commonly used in food products as they prevent or delay oxidation processes and extend the shelf life without negatively affecting the sensory and nutritional properties. Due to consumers' concerns about the use of synthetic food additives, their use is declining. However, interest in natural substances that may act as antioxidants is growing. Most of them occur in plant raw materials and can be found in their leaves, roots, fruits and tubers [13]. Moreover, antioxidants prevent the reactions of free radicals and their derivatives with biologically active compounds and they can interrupt oxidation processes and contribute to the repair of negative changes caused by reactions involving reactive oxygen. Reactive oxygen species are necessary for the proper functioning of some processes. However, their excess may have serious consequences for human health as they lead to oxidative stress, which is the condition where the body is unable to neutralize excess reactive oxygen species. Exposure to too many free radicals may result in the destruction of cell walls and membranes, and consequently lead to DNA damage and cause mutationsthat may also initiate cancerous changes [14]. As natural alternatives to compounds with antioxidant activity are generating considerable interest, it is important to look for solutions that may respond to consumers' needs. Few researchers have addressed the aromatic compounds present in beetroot and available research is quite limited. It is important to determine the volatile aromatic compounds in beetroot products as they are responsible for consumers' acceptance. [PERSON] (2013) identified 41 aromatic compounds in canned beetroots [15]. The author found the following as the most potent aromatic compounds: geosmin, 2-isobutyl-isopropyl- and 2-secbutyl-3-methoxypyrazines, 2-acetyl-1-pyrroline, methional, furaned, p-vinylguaiacol and vanillin. [PERSON] et al. (2022) analyzed volatile organic compounds (VOCs) in fermented beetroots and found 93 VOCs [16]. [PERSON] et al. (2023) evaluated VOCs in fermented red beetroot juice and noted that fermented juice was characterized by a higher content of VOCs than raw beetroot juice [17]. The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using the innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined.