Layered Pea Salad with Creamy Herb Dressing

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1 cup mayonnaise

1/2 cup sour cream 

1 tablespoon lemon juice 

1 teaspoon lemon zest 

1/4 cup parsley leaves 

1/4 cup cilantro leaves 

1/4 cup basil leaves 

2 (8.8 oz) packages cooked beets, diced 

3 to 4 cups chopped iceberg lettuce 

3 to 4 cups chopped romaine lettuce 

3 ribs celery, thinly sliced 

8 ounces blue cheese, crumbled 

10 ounces frozen peas, thawed 

Freshly ground black pepper 

4 slices bacon, cooked until crispy and crumbled