The aim of this study was to investigate the influence of conventional and foam-mat drying methods on the quality parameters of a non-dairy solid product based on potato (Solanum tuberosum L.) and red beetroot (Beta vulgaris L.). The vegetable purée was used as a fermentation substrate for the potentially probiotic Lactobacillus delbrueckii subsp. bulgaricus Lb12 strain. The purée samples were evaluated for rheological, microstructural, microbiological and phyto-chemical properties. Rheological low amplitude oscillatory measurements revealed low resistance to the applied strain (between 0.1 % and 1 %). The instrumental texture measurements revealed that the samples obtained by foam-mat drying were the most similar to the fresh purée (from 0.6 ± 0.04 N to 1.6 ± 0.14 N). Confocal laser microscopy revealed vegetal tissues fragments with a rich content of bioactive compounds and lactic acid bacteria aggregated in biofilms. The counts of Lb12 were above 107 CFU∙g^-1 after 28 days of storage. The content of betaxanthins, b-carotene and lycopene of the samples varied from 1 100 ± 12 mg∙kg^-1 to 2 160 ± 9 mg∙kg^-1, from 69 470 ± 250 mg∙kg^-1 to 5 940 ± 160 mg∙kg^-1 and from 46 520 ± 14 mg∙kg^-1 to 3 550 ± 270 mg∙kg^-1, respectively.