A large amount of vegetables is wasted daily in supermarkets, mainly due to physical injuries, however, these vegetables still have great nutritional value. Beetroot is one of those vegetables with high discarded volume. The aim of this work was to produce and characterize leathers (snacks) based on beetroot wasted in supermarkets. The beets were sanitized, cut, and subjected to steam cooking (Practice oven, C-MAX 3 GOURMET) for 1h and then crushed in a cutter (Sammic, CKE-5) for 3 min, thus obtaining the puree. The leathers were produced with 60 and 70 g of puree/100 g of leather-forming mass (LFM) and 2 g of agar-agar/100 g of LFM (L60 and L70, respectively), using a spreader Zehntner-ZAA2300, and then subjected to drying in an oven at 50°C for 12 hours. The leathers were characterized in relation to total phenolics concentration, antioxidant potential (FRAP and ABTS•+) and mechanical properties. The increase in puree concentration provoked a significant increase in total phenolics concentration (L60: 487.42 ± 14.48 and L70: 533.68±12.67 mgAGE/100g) and in antioxidant potential by FRAP (L60: 290.15 ± 13.84 and L70: 316.47 ± 9.41 µmol TEq/100g) and ABTS•+ (L60: 4892.22 ± 176.57 and L70: 5322.32 ± 170.50 µmol TEq/100g). On the other hand, the breaking strength of the leathers was not affected by increase in the concentration of puree (L60: 1.71±0.37 kgf; L70: 1.85 ± 0.12kgf), as well as the deformation in perforation (L60: 10.99 ± 1.26%; L70: 14.65 ± 3.00%). This effect can be associated with little variation in composition of purees as a function of fiber content and other compounds that can alter the physical properties of leathers. Thus, it was found to be viable to use beets discarded in supermarkets for production of leathers in order to reduce food waste, and produce a healthy snack alternative.