Beetroot is a rich source of inorganic nitrate, which, when converted in the body, can provide benefits such as improved physical performance and reduced blood pressure. However, excessive consumption of nitrate may pose health risks due to its conversion to nitrite, which is associated with the formation of carcinogenic compounds and methemoglobinemia. Considering the growing interest in more natural and healthy foods that bring benefits to the body, it is important to evaluate the safety aspects of these products in order to avoid health risks due to the presence of potentially toxic chemical substances. In this sense, this chapter describes an analytical method to assess the presence of nitrate and nitrite in beet chips, in which nitrate is converted into nitrite using spongy cadmium in an alkaline medium and the resulting nitrite is quantified by spectrophotometry at 540 nm after reacting with sulfanilamide and alpha-naphthylamine, forming a colored complex. This research contributes to food safety and nutritional recommendations by providing a useful tool for monitoring nitrate and nitrite levels in foods.