Studies were conducted for the production of carrot, sugar beet and mint based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, ph, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9-point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under refrigerator storage conditions. RTS beverages carrot, sugar beet and mint samples were packed in glass bottles. The TSS, acidity and optical density of carrot, sugar beet and mint RTS beverages increased with increases in the level of carrot, sugar beet and mint juice ratio. The pH decreased with increased in the level of carrot, beet root and mint juice and pH value of the samples composition 75:20:15, 65:25:10 and 55:30:15 after 90 days of storage were observed as 1.81, 1.86 and 1.80 respectively, at refrigeration condition. The higher score of overall acceptability was 8.03 for the fresh samples however, the overall acceptability of beverage decreased with increase in storage period.