Pomegranate Beet Swirl

Our Pomegranate Beet Challah will brighten any Rosh Hashana table. 


For the dough:
  • Follow instructions for The Challah Box Classic Recipe.
For the filling:
  • Make either ahead of time or during the first rise.

Ingredients for filling:

  • 3 medium sized beets
  • 1/4 teaspoon salt
  • 1 cup of pomegranate juice
  • 1/2 cup of sugar


    1. Rinse beets and peel. Cut off ends and dice into 1/2 inch pieces and sprinkle with salt.
    2. Roast on a foil lined baking sheet for 15 minutes (or until fork tender).
    3. While beets are roasting, place pomegranate juice and 1/2 cup of sugar into a sauce pan and bring to a bubbly simmer. Continue to simmer for 20 minutes until syrup reduces. Syrup should be thick but caution to not overcook/burn the syrup.
    4. Remove beets from oven and let cool.
    5. Place beets and pomegranate syrup into a food processor and blend.
    6. Once the first rise of your dough is complete, roll your strands to braid. If making the round basket weave braid featured above, you will need 4 strands of dough.
    7. Flatten the strands using a rolling pin, then spread a thin row of the pomegranate-beet mixture in center of flattened dough and roll up. It’s fine if some filling leaks out— it’ll give it a beautiful red appearance.
    8. Braid.
    9. Preheat oven to 350 degrees.
    10. Carefully place the challah on a parchment paper lined baking sheet.
    11. Whisk one egg for egg wash. Generously brush the challah with the egg wash.
    12. Cover and let rise another 30-45 minutes.
    13. Egg wash again and then place in oven to bake for 30 minutes.

    If you have any pomegranate/beet syrup leftover it would make a great sauce for your roasted chicken!