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": "93eeb83936f946e3adad778d184b5b7e",
    "updated": "2025-04-20T14:51:29.274Z",
    "title": "Radicchio Salad with Roasted Beets, Sweet Potatoes, and Balsamic Vinaigrette",
    "subtitle": null,
    "description": "This vibrant salad balances the bitterness of radicchio with the sweetness of roasted beets and sweet potatoes. The starchy, almost candied, root vegetables complement the radicchio's bold flavor.  This salad is a satisfying meal that holds up well for a few days, even when dressed.",
    "ingredients": [
      {
        "section": "For the Salad",
        "ingredients": [
          "(about 4 small) beets, cut into small cubes",
          "(about 2 medium) sweet potatoes, cut into small cubes",
          "extra-virgin olive oil",
          "sea salt",
          "ground black pepper, to taste",
          "radicchio, cored and cut lengthwise into wedges",
          "feta cheese, sliced crosswise into (25.4 mm) strips (about the size of a domino)",
          "chopped pecans"
        ]
      },
      {
        "section": "For the Classic Balsamic Dressing",
        "ingredients": [
          "balsamic vinegar",
          "roasted hazelnut oil or extra-virgin olive oil",
          "garlic, minced",
          "maple syrup",
          "sea salt",
          "ground black pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 375°F. Toss the cubed beets and sweet potatoes with olive oil, salt, and pepper on a large baking sheet.",
      "Roast the vegetables for 45-55 minutes, or until tender.",
      "Prepare the balsamic vinaigrette by combining all dressing ingredients in a small bowl (whisk) or jar (shake).",
      "For individual servings, arrange a bed of roasted beets and sweet potatoes in bowls. Top with radicchio wedges, feta cheese, and pecans. Drizzle with the balsamic vinaigrette and serve.",
      "Alternatively, for a shared salad, chop the radicchio into bite-sized pieces and combine it in a large bowl with the roasted vegetables, feta, pecans, and dressing. Toss everything together and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make Ahead Tips:\nDressed Salad: Stores well for 2 days.\nRoasted Vegetables: Can be stored for up to 4 days.\nBalsamic Vinaigrette: Keeps for 1 week."
  }
]