Combine the first five ingredients in a big size kneading plate thoroughly with hands.
Dissolve 2 tablespoons of sugar in ¾ cup warm water. Use this water to knead the white dough.
Take beet puree in a bowl, add one tablespoon sugar and leave for sometime till sugar dissolves.
Take spinach puree in another bowl and add 1 tablespoon sugar and leave till sugar dissolves.
Measure 1 cup of the flour mix and transfer to a plate. Add beet puree & knead.Knead for 5 - 6 minutes till a soft supple dough forms. Add more water if needed
Take 1 cup of flour mix in another plate, add spinach puree and repeat the process as above.
Knead dough from the remaining 2 cups of flour mix. The dough should be soft and supple.
Take dough in three different oiled bowls & turn around the balls of dough so that they are well coated with oil.
Cover and keep in a warm place for 1 hour to rise (or till doubled).
Punch the three doughs; knead them again for 5 to 6 minutes, separately. Wash hands after handling beet and spinach dough so that the colours don’t mix.
On the working counter sprinkle some flour. Divide white dough into two parts and roll separately into rectangles about 12 ½ x4 inches each.
In the same way, roll beet dough & spinach dough into separate rectangles as above.
Place them one over the other in this order- white, green, white, pink. Spatter some water between each layer. Beginning at short end, roll up tightly.
Pinch seams and ends to seal. Place the loaf in the greased loaf tin (41/2 - 81/2 ") dusted with cornmeal with seam sides down.
Cover and leave to rise in warm place for an hour or till doubled in size.
Bake in a pre heated oven at 190 degrees C for 30 to 25 minutes or till the top turns golden and bottom sounds hollow when tapped.
Cover with a foil if the top is browning too fast.
Remove from the oven and transfer to the rack to cool.
Slice next day.