Recently there has been much attention to use of natural ingredients instead of synthetic compounds as food additives, dye and drug. Red beets have Betacyanins, which is used as the color of ice cream, jams and canned fruits. Today, there is a growing demand for the development of more efficient and effective methods to extract the active ingredients contained in the plant material. The aim of this study is extracting from red beet by maceration and ultrasonic methods and comparison extracts features based on the extraction efficiency, the extraction rate of Betacyanin and Betaxanthin pigment, total sugar and soluble solids. Extraction was performed using both ultrasound and maceration with water and ethanol and water - ethanol 1:1 as solvents. Results showed that extraction by ultrasound with water-ethanol has highest (62%) and extraction by maceration with ethanol has lowest (4.8%) efficiency. In Ultrasonic extraction method by water solvent obtained the maximum amount of Betacyanin and the lowest amount of Betacyanin was related to maceration method by ethanol. The amounts of extracted Betaxanthin have no significantly difference in methods and the difference is in the type of solvents, So that water and water - ethanol solvents by absorption of 1.389 and 1.329, respectively, extracted more Betaxanthin in compared to ethanol with absorption of 0.3. Highest and lowest sugar levels were extracted by water (1.48M) and ethanol (1.146M) respectively. Ultrasound method also extracts more sugar (1.589M) compared to maceration extraction methods (0.994M). Overall, we can conclude that the use of ultrasound method for the extraction of red beet, is more appropriate due to more efficiency in less time. With this method, more pigments and sugar were extracted in compare with maceration method. Among the solvents that used in this study, water has extracted more Betacyanin, Betaxanthin and sugar from redbeet.