Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "956dcd76c6694159adb8779b3c7f8b68",
    "updated": "2025-05-17T07:54:32.153Z",
    "title": "Yogurt-Sauced Beets with Butter & Walnuts",
    "subtitle": "Pancar Borani",
    "description": "Sweet beets pair beautifully with tangy yogurt, especially when drizzled with hot butter and finished with crunchy walnuts. This is a traditional farmhouse dish from Tokat province, where it is traditionally made with sugar beets, a significant local crop. Extra-sweet baby beets can be used as a great alternative to the sugar beets from north-central Anatolia; a blend of orange and red beets creates an attractive presentation. You can also prepare this dish using boiled potatoes. Prepare the Garlicky Yogurt in advance, allowing it to rest at least an hour and serving it at room temperature when dressing the beets. Serve as a side alongside a meat dish that benefits from the tartness of yogurt, or enjoy it as a vegetarian main with a simple bulgur pilaf.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "baby beets",
          "garlicky yogurt, at room temperature",
          "unsalted butter",
          "turkish or other crushed red pepper flakes (optional).",
          "whole walnuts or walnut pieces, coarsely chopped"
        ]
      }
    ],
    "instructions": [
      "Position a rack in the center of the oven and preheat to 375°F.",
      "Wash and dry the beets thoroughly. Trim off any leaves where they connect and snip the long root tips. Arrange the beets in a single layer on a 12-inch piece of heavy-duty aluminum foil. Cover with a second piece of foil and seal the edges tightly by crimping. Place the foil packet on a baking sheet and roast the beets until fragrant and tender, about 45 minutes to1 hour. To check for doneness, carefully open the foil (watch out for steam) and pierce a beet with a sharp knife; it should slide in easily. Remove the beets from the oven, open the foil fully, and let them cool until they can be handled.",
      "Peel off the beet skins by slipping them off or peeling with your hands. Cut the beets into halves or quarters depending on size, aiming for bite-sized pieces. Arrange the pieces in a shallow bowl or on a plate. Pour the yogurt evenly over the beets.",
      "In a small skillet over medium-low heat, melt the butter. When it starts to sizzle and lightly brown, drizzle it over the yogurt and beets. Sprinkle with the crushed red pepper flakes if using, then scatter the walnuts on top. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]