In a stand mixer bowl, place all dough ingredients and knead for 4 minutes.
If the dough is too dry and doesn’t come together, add 2-3 tablespoons of beet juice.
Grease the bowl and create a ball from the dough.
Let the dough rise for 2 hours, covered.
Divide the dough to 2 or 3 (depending on how many challah's you want to make).
Divide each part to 4 and roll strands.
Braid the strands to the challah shape you want.
Place the braided challah on a baking pan and let it rise again for 1 hour, covered.
Heat the oven to 180°C / 350°F with the fan.
Brush the challah with a beaten egg.
Sprinkle sesame seeds.
Bake for 25 minutes
Cool at room temperature