I have a confession that would make my culinary school instructor (a mildly terrifying Frenchman from Corsica whom we called “Chef X”) get red in the face, shout, and pelt me with potatoes: I don’t always peel my vegetables. In fact, I rarely do. Carrots? Yeah, right. Beets? Absolutely not. Potatoes? I would never! Squash? Well, depending on the variety, I don’t even peel those babies, either. Not only is it much easier to skip that step, but the skin is where all the good stuff—i.e. fiber—is at.
If you’re concerned about pesticides, then you should peel your veggies. But you’ll ingest the pesticides anyways – root vegetables would have absorbed them as part of growing and would have very little on the surface. Given that synthetic pesticides are safer to consume than organic ones by virtue of being designed as such…you really have nothing to worry about.