OK! Maybe I am a bit late, but tomorrow I am going to plant some horseradish from store-bought stuff. I Carefully chose one with a lot of eyes. So, I am going to cut it to several pieces such that each piece has at least one eye. I Am going to start them in pots and when rooted, grown leaves will transfer them to garden. I like horseradish better than mustard. A true pure mustard would have a similar taste. I like to blend the two (mustard and horseradish). ADD some tomato paste to it and you have a shrimp cocktail souce. Horseradish goes well with the surf and turf. And in my book it is a must with oysters and clams on the half shell. So basically, you can use horseradish where/when you use mustard. Most mustars are mixed with a lot of stuff, like turmeric, vinegar,sugar, this and that. So to me having home grown horseradish is second to none. Add some to mayo for sandwiche. When you have cold and nasal, head conjestion consume horseradish. It is better than VICKS and eucalyptus.

This is similar to the on the Take Home Chef made yesterday. If I liked beets, I would enjoy this on! -------------------------------------------------- ROASTED BEET SALAD WITH GOAT CHEESE AND HONEY-ORANGE VINAIGRETTE SERVES 4 This salad combines the wonderful flavors of roasted beets and sautéed beet tops with the tangy flavors of goat cheese and the vinaigrette. It is so good. INGREDIENTS 4 small red beets with tops 2 tablespoons olive oil, divided 1-1/2 tablespoons minced fresh garlic, divided 1 package (5 ounces) baby spinach leaves 1 teaspoon honey 1 teaspoon Dijon mustard 1 tablespoon orange juice Salt and pepper to taste 1 ounce mild goat cheese, crumbled Remove the tops from the beets. Clean and cut into 3-inch pieces. Preheat the oven to 375° F. Peel the beets; cut into halves or quarters and place in a baking dish in one layer. Drizzle with 1 tablespoon of the olive oil and add 1/2 tablespoon of the garlic, salt and pepper. Roast until tender, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the remaining 1 tablespoon of garlic, then the beet tops, salt and pepper. Cover and sauté until tender, adding a little water if necessary, about 10 minutes. Remove from pan and cool. Cut the cooled beets into bite-sized pieces. To serve, place the beet tops on a platter or divide on individual plates. Top with the spinach leaves and then the chopped red beets. In a small bowl, combine the honey, mustard, orange juice, salt and pepper. Whisk well until combined and emulsified. Drizzle the vinaigrette over the salad. Top with the crumbled goat cheese. Serve immediately

My DH and I like this recipe. ROASTED BEETS ON SAUTÃED BEET GREENS WITH POACHED EGGS Serves 2 Ingredients: 4 beets, roasted 4 bunches beet greens ½ sweet yellow onion, roughly chopped 3  4 cloves crushed garlic Olive oil Balsamic vinegar to taste Salt & Pepper 4 eggs *Dash hot sauce (Optional) *Sprouts (optional) *Hollandaise sauce (Optional: Can make home made or buy packaged Hollandaise sauce.) Directions: Cut greens off of the beets leaving about 1" of stem on the beet and scrub the beets. Then chop stems and greens and set aside. Toss beets in olive oil, salt and pepper. Roast in 350° oven until done, about 45 minutes, or you can roast them on the grill. After beets are done remove from oven, cool a little and cut off the root and stems, peel them, then cover and keep warm. Chop right before plating. In a skillet add olive oil and heat to med high heat. Sauté onion and garlic in the olive oil until translucent. Add beet stems and greens, Balsamic vinegar, salt and pepper and sauté until tender. Add dash of hot sauce (optional). While greens are sautéing, poach 4 eggs. I use a wok with about a teaspoon of white balsamic vinegar added to the water. Remove eggs and drain on a paper towel. Plate: Arrange greens on plate; add chopped roasted beets on top of greens. Top greens and beets with poached eggs. *Optional:  Can add sprouts on top of poached eggs.  Can top poached eggs with Hollandaise sauce

CHLODNIK (serves 4) (Polish Borscht) 1 lb raw beets, trimmed but with 1" of stems left intact 3 cups chicken stock (vegetable stock works) 3 cups water Salt to taste 1 cup small shrimp, cooked & peeled, optional 1/2 cup sour cream or yogurt 3 TBL vinegar, preferably apple cider vinegar 1 TBL lemon juice 5 tsp sugar Salt & pepper to taste 1/4 cup finely diced cucumber 1/4 cup finely diced green onions, green part included 1/2 cup trimmed, thinly sliced radishes, optional 1/4 cup finely chopped dill rinse beets well & put them into a saucepan in which they will fit snugly. Add the stock, water & salt. Bring to the simmer. Cook, partly covered for 30-40 minutes or until the beets are tender. Drain but reserve both the beets & their cooking liquid. You'll need 1 1/2 to 2 cups liquid. Using your fingers or a small paring knife, remove & discard the stmes & tender outer skin of each beet. Cut the beets into 1/8ths. Should be about 2 cups. Put the beets & about 1/2 cup of the liquid in a processor. Blend thoroughly. Pour the mixture into a bowl & add the remaining liquid. Let cool then chill thoroughly. If using, cut the shrimp into small bits & add to the soup. Add the sour cream, vinegar, lemon juice & sugar & stir to blend. If desired, add more vinegar, lemon juice & sugar, according to taste. Add salt & pepper. Stir in the cucumber, green onions, radishes & dill. Chill.~~Craig Claiborne