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Expanding boundaries: Online Chisinau Marathon reached India

On Sunday, September 27, the most unusual and international edition of the Chisinau Marathon, the Online Chisinau International Marathon 2020, ended. On this day, runners in T-shirts decorated with competition symbols could be seen not only in Chisinau, but also in Ungheni, Balti, Soroca, in several cities in Transnistria, in the USA, Italy, Romania, Greece and even in India.

5 October, 16:35950
Milestii Mici Wine Run 2020. Official aftermovie

If you are curious to find out how it is possible to practice sports, drink wine, honor traditions and welcome foreign guests, watch the official Milestii Mici Wine Run 2020 aftermovie

28 February, 11:4010090
The Nistru banks were united by Maratonul de Craciun

Support to Confidence Building Measures Programme, which is financed by EU and implemented by UNDP on both Nistru banks involves not just conversations, planning and strategy enforcement. It also implies a possibility for the children to participate in different events

31 January, 15:0011300
26 June, 10:051360

Recipe: Kale and Roasted Vegetable Salad

Man can survive on salad alone! Here's the recipe to prove it. (Trust us, you'll be stuffed!)

With a mix of raw and roasted vegetables and berries, this kale and roasted vegetable salad is anything but boring.

Kale and Roasted Vegetable Salad

Ingredients

Serves 4
1⁄2 cup plus 2 tablespoons extra-virgin olive oil, divided
1⁄4 cup balsamic vinegar
1 T honey
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes, cubed
1 beet, peeled and cubed
1 red onion, quartered
6 ounces of baby kale (about 7 cups)
2 avocados, chopped
1 cup blueberries
1⁄2 cup toasted chopped walnuts
2 ounces goat cheese, crumbled (about 1⁄2 cup)

Preparation

Dressing: Add vinegar, honey, 1⁄2 cup oil, garlic, salt, and pepper to jar; shake well to combine.

Arrange a rack in the middle of the oven, and heat to 425 degrees. Spread the sweet potato, beet, and onion on a rimmed baking sheet, and toss with the remaining 2 tablespoons oil, salt, and pepper. Roast until tender and lightly browned, 20 to 25 minutes, tossing once halfway through.

Add the kale, sweet potato, beet, onion, avocado, blueberries, walnuts, and goat cheese to a large bowl, drizzle with dressing, and toss to combine.

Kale and Roasted Vegetable Salad Tip

Use a mix of cooked and raw vegetables whether you eat them hot or cooled, a mix puts you on the fast track to a more interesting, flavorful, and satisfying salad.

triathlete.com

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