Functional beverage from fermented beet-root (Beta vulgaris) using a coculture of Lactobacillus acidophilus and Lactobacillus plantarum was investigated. The juice was fermented for 24 and 48 h and the samples were analyzed for their physio-chemical changes, cell viability and preservation efficiency. A pH drop was observed for four days in both 24 and 48 h fermented samples, after which the pH increased till the 26th day and thereafter remained constant. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample than the 24 h fermented sample. The presence of kaempferol 3- Orutinoside might also be confirmed by HPLC. FTIR analysis showed the presence of aromatic amines in the fermented juice. Fermented juice showed a significant antibacterial activity against Listeria monocytogenes. Also, the 48 h fermented juice showed 64% cytotoxic activity against human liver cancer cells Hep G2. © 2016 Bentham Science Publishers.