The present investigation was designed to investigate the effect of different maturity stages (60, 80 and 100 days) of beetroot on its nutrients and also evaluate the nutritional composition of value-added products prepared by using different stages of beetroot. In this study, the beetroot was organically grown at 60, 80 and 100 days of maturity. The different stages of beetroot were used to developed value-added products i.e. traditional products, baked products, dessert, and preserved products at different percentage of proportion. All the developed value-added products were sensory evaluated by using 9-point hedonic scale and most acceptable one were selected for further nutritional analysis. The fresh beetroot of different stages and all value-added products of different stages were nutritionally analyzed with the standard method of analysis and AOAC method. Our data show that beetroot and its value-added products at 60 days of maturity had significantly (p<0.05) highest content of folate, choline, betanin, and betaine but the content of carbohydrates, saponins, and oxalic acid were significantly highest at 100 days of maturity. The content of vitamin C was firstly increased from 60 to 80 days after that it was decreased significantly from 60 to 100 days. This study provides comparative data to evaluate the effect of maturity stages of beetroot on its nutrients and according to the need of nutrient, we can supplement beetroot or its value-added products.