Beetroot cubes were dehydrated by convective drying in hot air at 60 degrees C and by the combination of convective pre-drying (CPD) until moisture content 1.6, 0.6 or 0.27 kg/kg db and vacuum-microwave finish drying (VMFD) at 240, 360 or 480W. The control samples were obtained by freeze-drying (FD). The drying kinetics of beetroot cubes was described with an exponential function. VMFD significantly reduced the total time of drying and decreased drying shrinkage in comparison with convective method. A critical moisture content divided the temperature profile of samples during VMFD into increasing and falling periods. At the falling temperature period a significant increase in the colour parameters L*, a* and b* was found. VM treated samples as well as FD ones exhibited lower compressive strength, better rehydration potential and higher antioxidant activity than those dehydrated in convection. Increasing the microwave wattage and decreasing the time of CPD improved the quality of beetroot cubes dried by the combined method. (C) 2010 Elsevier Ltd. All rights reserved.