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": "ea4f6fb229ec4b3ab4e1765051b5226e",
    "updated": "2025-04-24T11:46:11.362Z",
    "title": "Roasted Beet, Citrus, and Olive Salad with Horseradish",
    "subtitle": null,
    "description": "This vibrant salad draws inspiration from Italian citrus salads, incorporating the earthy sweetness of roasted beets. The striking color of the beets blends beautifully with the citrus segments, while the horseradish adds a unique, unifying element that elevates the flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beets (a mix of colors if possible)",
          "kosher salt",
          "navel orange or smaller tangerines, satsumas, or other sweet citrus",
          "lime",
          "red wine vinegar",
          "dried chile flakes",
          "roughly chopped pitted black and green olives",
          "lightly packed flat-leaf parsley leaves",
          "red onion, thinly sliced",
          "extra-virgin olive oil",
          "couple of inches fresh horseradish root"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "Clean the beets by trimming the ends and rinsing to remove any dirt.",
      "If necessary, cut larger beets so they are all roughly the same size.",
      "Place the beets in a single layer in a baking dish.",
      "Season with salt and add ¼ cup of water to the dish.",
      "Cover the dish tightly with foil and roast until the beets are tender when pierced with a knife (approximately 30 minutes to 1 hour, depending on size).",
      "Once cool enough to handle, slip the skins off the beets using your fingers or a paring knife.",
      "Cut the beets into desired shapes (wedges, chunks, rounds) and place them in a large bowl. Keep warm.",
      "Segment the orange, setting aside the juice.",
      "Peel the lime and slice it thinly crosswise.",
      "In a small bowl, whisk together the reserved orange juice, vinegar, ½ teaspoon salt, and chile flakes.",
      "Pour the dressing over the warm beets and toss. Allow to sit for a few minutes, then toss again.",
      "Add the olives, parsley, red onion, orange segments (and any collected juice), and lime slices. Toss to combine.",
      "Drizzle with a generous amount of olive oil and toss once more. Taste and adjust seasoning as needed.",
      "If time permits, chill the salad for an hour (or up to overnight) before serving. Adjust the vinegar, salt, and chile flakes in the dressing for a zesty flavor.",
      "To serve, grate a thin layer of fresh horseradish onto each plate.",
      "Top with a portion of beet salad and finish with another light grating of horseradish."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]