It's Horseradish digg'n time! A few recipes...

Beet, Red Onion and Horseradish Relish Recipe
Ingredients
3 (2-1/2-inch-diameter) beets, trimmed

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1-1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish
Instructions
Start preparing this at least a day ahead.
Preheat oven to 350 degrees F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.
Whisk oil, vinegar, salt and pepper in medium bowl until blended. Mix in onion and horseradish.
Peel beets; cut into 1/3-inch dice. Add to onion mixture. Cover; chill 1 to 4 days.
Serve with Prime Rib with Roasted Garlic and Horseradish Crust.
Yield: 4 cups

Sweet and Tangy Sauce:
2 cups orange marmalade
1/4 cup Creole or Dijon mustard
3 Tbsp shredded horseradish

Horseradish Mustard
Ingredients
1/2 cup dry mustard, preferably imported
1/2 cup hot tap water
1/2 cup white wine vinegar or Oriental rice vinegar
2 tsp coarse (kosher) salt
1 tbsp bottled horseradish
1 clove garlic, peeled and sliced
1 tsp sugar
6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper
2 whole allspice berries, crushed in a mortar, or small pinch ground allspice
A little dry white wine, or additional white wine vinegar if needed
Instructions
Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer.
Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).
Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
Yield: about 1/2 cup

Emeril's Worcestershire Sauce
Ingredients
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves
Instructions
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
Or process in boiling water bath 10 to 15 minutes.

Horseradish Dip Recipe
Ingredients
1 cup reduced-fat sour cream
1/4 cup chopped fresh dill
3 Tbsp bottled horseradish
1/2 tsp salt
Bagel chips or pita chips for serving
Instructions
Stir together sour cream, dill, horseradish and salt in a small bowl. Refrigerate, tightly covered, until ready to serve. Serve with bagel chips or pita chips.
Yield: 1-1/4 cups
Per 2 Tablespoons: 42 calories, 2 g protein, 4 g fat, 2 g carbohydrates, 128 mg sodium, 0 mg cholesterol