One of the ingredients in last month's Russian-themed Kitchen Trotter kit was horseradish. I've only ever come across horseradish on the supermarket shelves in jars of horseradish sauce but in the kit was a jar of horseradish powder.
The first recipe (it's so simple, I'd say it barely warrants the name !) is for Horseradish Beetroot Salad. Take a cooked beetroot (preferably not of the pickled variety), slice it and sprinkle with salt, pepper, vinegar and 1tsp of horseradish.
I served it on a bed of iceberg lettuce and scattered over some grilled onions for extra flavour and crunch. It was a lovely light lunch after all the festive over-indulgence.
The horseradish reminds me of mustard powder - it fizzes up your nose rather than burning your tongue and throat like chilli heat. If you want a more developed horseradish flavour and spiciness, you can add it to the beetroot and leave overnight, but the mild hit from serving it immediately was perfect for me.