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Arrange the beets and tomatoes on serving plates. Spoon the dressing over the top and garnish with pomegranate seeds.
Place red onion and garlic in skillet and brown over moderately high heat until fully browned and almost charred. Remove from pan, and let cool to room temperature. Finely chop the onion.
Place the garlic, vinegar, cilantro, lime juice, pomegranate juice, jalapeno, anise seed, salt and pepper in blender and process till smooth. Add enough olive oil to thicken. Pour over the onions and let sit 20 minutes.
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