✓ 3 tangerines or oranges

✓ ½ cup sliced fennel bulb cut into small rectangles maybe ¼” x ¾”

✓ 1 Tablespoon fennel fronds

✓ 1/8 teaspoon salt, preferably a “finishing salt” like fleur de sel

✓ ¼ teaspoon freshly ground black pepper or lemon pepper

✓ 2 Tablespoons fresh (or 2t dried) flat-leaf parsley, chopped into approximately ½” pieces

✓ 2 Tablespoons fresh (or 2 teaspoons dried) basil, finely (less than ¼”) chopped

✓ (optional) 2-3 small or medium beet roots chopped into 3/8” cubes (I recommend covering your cutting board with parchment paper and chopping carefully to avoid staining – I do recommend a red beet for its beautiful color

✓ (optional) a splash or two (or more to taste) balsamic or Ume plum vinegar – only if you really love vinegar as the dish is juicy and full of flavor even without vinegar