Traditionally, horseradish is grated then vinegar is added to preserve the pungency. Rather than vinegar, however, why not try lacto-fermentation instead? You gain all the nutritive and probiotic benefits, as well as a mellower, more complex flavor.
Get in the mood for Passover: top all kinds of weird Eastern European food with HOTDAMNHOT horseradish. Make quick batch of beet (mild) and white (hot) horseradish out of one root, and then mix up a nice Bloody Moses to celebrate a job well done.