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Beet challahs on a a pan

Beet Challah

Beautiful and unique colored challah made with beet juice.
Prep Time 10 mins
Cook Time 25 mins
Resting time 3 hrs
Course bread
Cuisine Jewish
Servings 3 mini challah's


  • cups all-purpose flour
  • 1 tablespoon dry yeast
  • ¼ cup sugar
  • cups beet juice
  • 2 tablespoon olive oil
  • 2 teaspoon salt

For brushing and garnish

  • 1 egg beaten 
  • Handful sesame seeds


  • 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
  • Enjoy!