Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "fc4708ddcb03457c940ff9ad4c063b62",
    "updated": "2025-04-24T09:01:34.939Z",
    "title": "Beet, Orange, and Black Olive Salad",
    "subtitle": "This vibrant salad combines the sweetness of beets with the tang of orange and the saltiness of olives for a unique and flavorful experience.",
    "description": "The subtle sweetness of beets provides a wonderful base for the zesty orange and briny olive, resulting in a surprisingly delightful salad.  Using Greek black olives, especially the dry, wrinkled variety, enhances the flavor profile with their rich, salty notes. For a milder, fresher taste, the olives can be omitted. This salad makes a light and healthy meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "small or beets",
          "oranges",
          "treviso (red chicory)",
          "red onion, thinly sliced",
          "chopped parsley",
          "black olives, pitted and halved",
          "grapeseed oil",
          "orange flower water",
          "red wine vinegar",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Place the beets in a pot, cover with cold water, and bring to a boil.",
      "Cook for 1 to 2 hours, or until tender. A small knife should easily pierce the beets.",
      "Allow the beets to cool in the water.",
      "Once cooled, remove the beets and peel them.",
      "Cut the beets in half, then cut each half into wedges approximately 1 inch thick at the base.",
      "Place the beet wedges in a mixing bowl.",
      "Using a small, sharp knife, trim the tops and bottoms off the oranges.",
      "Carefully cut down the sides of the oranges, following the contours of the fruit, to remove the peel and white pith.",
      "Working over a small bowl, slice between the membranes of the oranges to release the segments.",
      "Add the orange segments and any collected juice to the bowl with the beets. Discard the membrane.",
      "Slice the Treviso lengthwise into approximately 1-inch-thick pieces.",
      "Separate the Treviso slices into individual leaves and add them to the salad.",
      "Add the remaining ingredients to the salad and toss gently to combine.",
      "Taste and adjust the seasoning as needed before serving."
    ],
    "notes_ingredients": "For the best flavor, use Greek black olives of the dry, wrinkled variety.",
    "notes_instructions": ""
  }
]