Ingredient: prepared horseradish

Borscht

How To Prepare
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add broth, potato, and pepper; bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender, about 8 minutes. Add beets and vinegar; return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
Serve the soup with a dollop of the horseradish and a sprinkle of parsley.

Beef, Okra, and Potato Kebabs

How To Prepare
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.

Combine parsley and the next 6 ingredients (through black pepper) in a large bowl, stirring well. Add potatoes, bell pepper, okra, shallots, beef, and squash; toss well to coat. Cover and chill 1 hour.

Prepare grill.

Thread vegetables and beef alternately onto each of 8 (10-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.

Horseradish-Mustard Beef Tenderloin

How To Prepare
Combine mustard and horseradish; spread evenly over tenderloin. Pat potato flour into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours.
Preheat oven to 400°.
Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.

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 Horseradish-Mustard Beef Tenderloin
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Classic Meat Loaf

How To Prepare
1.
Heat oven to 350 degrees F. Coat a 8-1/2 x 4-1/2 x 2-5/8-inch loaf pan with nonstick cooking spray.
2.
In a large bowl, stir together 1/3 cup of the ketchup, egg whites, Worcestershire sauce, horseradish, and pepper. Add ground beef, ground turkey, onion, green pepper, oats, parsley and garlic. Mix gently with clean hands.
3.
Spoon and pat mixture into prepared pan. Spread remaining 3 tablespoons of ketchup over top of meat mixture.
4.
Bake at 350 degrees F for 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer.
5.
Allow to stand 15 minutes before serving.

Steak Potato Salad with Horseradish Dressing

How To Prepare
Preheat grill to medium.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
Meanwhile, combine vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
Sprinkle both sides of steak with the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Transfer to a cutting board; let the steak rest for 5 minutes. Thinly slice the steak crosswise. Add the steak and any accumulated juice to the bowl with the potatoes and beans; toss with the horseradish dressing.
TIPS & NOTES
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)