Creating your Braided Challah with Beet-Infused Pink Swirls is straightforward when you follow these simple steps:

1. Activate Yeast: In a large bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, egg, and beet juice.
3. Combine Mixtures: Pour the wet mixture into the activated yeast mixture and stir well.
4. Add Flour and Salt: Gradually add the flour and salt, mixing until a dough forms.
5. Knead Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
6. First Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Divide Dough: Once risen, punch the dough down and divide it into two equal portions.
8. Color the Dough: Take one portion and mix in additional beet juice until you achieve a vibrant pink color. Knead until the color is even.
9. Shape the Dough: Roll both portions into long ropes, about 12-15 inches long. Use the white dough for the base and the pink dough for the swirls.
10. Create Swirls: Twist the ropes together, ensuring the pink dough is visible on the outside.
11. Second Rise: Place the braided dough on a baking sheet lined with parchment paper. Cover and let it rise for another 30 minutes.
12. Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
13. Egg Wash: Beat the remaining egg and brush it over the dough for a golden finish. Sprinkle sesame seeds on top, if desired.
14. Bake: Bake in the preheated oven for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom.
15. Cool: Remove from the oven and allow to cool on a wire rack for 15-20 minutes before slicing.

These steps will guide you in creating this incredible Braided Challah with Beet-Infused Pink Swirls effortlessly.