INGREDIENTS
1/4 cup
Herbs, fresh soft
1/2
Lemon, zest of medium
2
lbs Loose beets
1 tbsp
Shallot
1/2 tsp
Dijon mustard
1 tbsp
Lemon juice, freshly squeezed
1 pinch
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tbsp
Champagne or white wine vinegar
2 tbsp
Olive oil, extra-virgin
1
cut into thick 4-inch-thick slabs 8 ounces feta cheese